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How To Make Raspberry Cranachan

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How To Make Raspberry Cranachan
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Raspberry Cranachan Recipe. Follow expert Scottish food chef Colin Wint's recipe for Raspberry Cranachan, a delicious dessert made using traditional Scottish ingredients. Appreciate our Raspberry Cranachan recipe. Enlarge Raspberry Cranachan Recipe. Follow expert Scottish food chef Colin Wint's recipe for Raspberry Cranachan, a delicious dessert made using traditional Scottish ingredients. Appreciate our Raspberry Cranachan recipe.
Serves:
1
Preparation Time:
2 minutes
Total Time:
2 minutes

Step 1: You will need

  • 300 g raspberries
  • 100 ml framboise liquor
  • 20 g oatmeal
  • 450 g whipping cream
  • 450 g mascarpone cheese
  • 200 g honey
  • 150 ml whiskey
  • some icing sugar
  • 1 oven proof pan
  • 3 mixing bowls
  • 1 whisk
  • 1 tablespoon
  • 1 plate
  • serving glasses

Step 2: Raspberries

Put the 300 grams of raspberries in a bowl. Pour over 100 milliliters of framboise liquor. Leave at room temperature for around 2 hours.

Step 3: Oatmeal

Spread the 20 grams of oatmeal on an oven tray or oven proof dish and place in an oven that has been preheated to 180 degrees. Leave for about 6 minutes. The oatmeal will slightly darken in colour and give off a warm roasted aroma when done.

Step 4: Cream

Put 450 grams of cream into a bowl and lightly whip until it thickens.

Place 450 grams of mascarpone cheese into a second bowl. Pour in half the whiskey and whip. Spoon in 200 grams of honey and continue to whip. Add the rest of the whiskey and continue to whip. Finally add the whipped cream and stir until you have a smooth consistency. Leave to chill in a fridge for around 30 minutes.

Step 5: Layers

Spoon the raspberries onto a plate leaving behind the liqueur. Put 5 or 6 of the liqueur soaked raspberries into the bottom of the serving glass. Spoon over a little of the cream mixture to completely cover them. Then arrange a second layer of raspberries. Keep going, alternating the layers of cream and raspberries until the glass is full.

To finish, sprinkle over the roasted oatmeal and dust with icing sugar.
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Tips & Comments
  1. annrayner

    First, learn to pronounce Cranachan correctly. The accent should be on the first syllable, not the second. Then, what is shown was not oatmeal but rolled oats. Oatmeal is more authentic and, as another comment states, should be mixed through the cream mixture. The cream mixture suggested is much too rich, double cream is enough, without adding mascarpone!

  2. Anonymous

    Scottish WHISKY, Irish whiskEy

  3. Anonymous

    For a restaurant the presentation was not very good. Traditional cranachan also has the toasted oatmeal in with the cream and no marscapone.

  4. Anonymous

    yummmm

  5. kenderall

    curious as how many this amount will serve any idea Alan

  6. Anonymous

    How many does this total recipe serve?

  7. pazappa

    It sais PER PORTION (lol) that would mean about 1,7 kilos per portion of dessert. Make sure to skip dinner :)