Day 22 Christmas Countdown – Cranachan recipe
This Burns Night inspired Scottish classic is a gorgeous pud for the festive season. Made with fresh fruit, indulgent cream and spiked with whisky, why not give it a go this Christmas for a simple yet impressive yuletide dessert.
For the crumble
- 3 tbsp butter
- 2 tbsp clear honey
- 2 tbsp caster sugar
- 50g jumbo porridge oats
- 25g hazelnuts, toasted
For the coulis
- 200g fresh or frozen raspberries
- 1 tbsp icing sugar
For the cream
- 170ml double cream
- 100g mascarpone
- 25g icing sugar
- 25ml whisky
- 150g fresh raspberries
Method
- To make the crumble, melt the butter and honey together in a large frying pan over a medium heat. Add the sugar and oats and stir to thoroughly coat the oats. Turn up the heat and continue to stir for 4-5 mins, or until roasted and crunchy. Mix in the hazelnuts and tip onto a plate to cool.
- Put the raspberries into a small saucepan with the sugar and heat gently until melted (if using frozen). Continue to cook until the fruit has started to break down and release its juice, stirring occasionally.
- Transfer to a bowl and blend with a hand blender until pureed. Pass through a sieve to remove the seeds and set aside to cool.
- Put the cream, marscapone and sugar into a bowl and whisk until soft peaks form. Stir in the whisky.
- To serve, divide the raspberries between 4 coup glasses (or small wine glasses) and drizzle with the coulis. Pipe or spoon the cream on top and finish with a sprinkling of the crumble mixture.