Lighter cranachan
This recipe is based on a traditional Scottish cranachan but with the addition of half-fat cr猫me fraiche to lighten the cream mixture and some flaked almonds for extra crunch.
Ingredients
- 75g/2陆fl oz porridge oats
- 35g/1oz flaked almonds
- 300ml/10fl oz double cream
- 150g/5陆oz half-fat cr猫me fra卯che
- 陆 tsp vanilla extract
- 3 tbsp whisky
- 3 tbsp clear honey, plus extra for drizzling
- 400g/14oz fresh raspberries
- 2-3 tbsp caster sugar
Method
Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool.
Pour the double cream and cr猫me fra卯che into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don鈥檛 over-whisk the cream as it will stiffen further when mixed with the oats.
Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink pur茅e. Discard the seeds. Sweeten the pur茅e with the sugar to taste.
Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top.
Drizzle over half of the raspberry pur茅e. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered.
Recipe Tips
If you don鈥檛 want to use the cr猫me fra卯che, increase the double cream by 150ml/5fl oz.
