Cranachan

by LEON BOUTEILLER

Summertime is for cool desserts. Yes, there are times when that raspberry pie, pulled hot from the oven and sitting on the cooling rack, is just too big a temptation to leave. Chances are you’ll put a scoop of ice cream on the warm wedge and it will melt into deliciousness. You may choose a scoop or two of your favorite frozen treat with a few fresh raspberries or other sweet. Here is an alternative.

It’s called Cranachan. This is a traditional Scottish dessert, sometimes called the King of Scottish desserts. It typically contains whipped cream, fresh raspberries or other berries in season, whiskey (Scotch), honey (Heather) and toasted oats. The only thing cooked are the oats, toasted in the oven or skillet. Usually the treat is layered in a bowl like a trifle or in individual glasses like a parfait. Often it is served in celebration of Scotland’s poet on Robert Burns Night.

Its origin is linked to crowdie, a traditional Scottish breakfast of crowdie cheese, cooked oats, honey and cream. Raspberries added in season gradually morphed into what is now known as Cranachan. The name comes from a Gaelic term meaning “churn.” Crowdie is a soft cheese from the Viking era. It is made by leaving raw milk at room temperature until the natural bacteria turns the lactose sugars into lactic acid and forms curds. This is hung to drain and becomes much like Farmer’s cheese or a drained, semi-firm ricotta with salt and cream.

Cranachan is often served buffet style so guests can create their own masterpiece. Substitute alternative berries and fruits like blueberries, cherries or strawberries. Ginger may be added to spice things up or vanilla flavoring in place of whiskey.

I researched several recipes and arrived at an easy and delicious one. You may use more or less whiskey or a dark rum as a tasty alternative.

CRANACHAN
Serves 4

Ingredients:

  • 1 cup old fashioned rolled oats

  • 3 tablespoons light honey

  • 2 to 4 tablespoons Scotch whiskey

  • 2 ½ cups fresh raspberries

  • 2 cups heavy cream

Method:

  • Refrigerate serving glasses or bowl

  • Toast the oats on a low sided sheet pan in a 350F degree oven for about 15 minutes. They should be golden in color and smell like well-made toast. Or toast in a heavy bottomed skillet over moderate heat achieving the same result. In both cases, stir occasionally. Cool to room temperature

  • Reserve a few whole raspberries for garnish then crush the remaining raspberries in a small bowl and set in the fridge

  • Whip the cream to soft peaks and fold in about 3/4 of the cooled oats setting aside the last 1/4 to sprinkle over the top

  • Stir in the whiskey and the honey

  • Layer the mashed raspberries with the whipped cream mixture, end with cream on top

  • Shower the last of the oats on top of the whipped cream and garnish with whole raspberries

  • These will keep in the fridge for up to an hour if you’ do not eat immediately

  • Alternatively, set the prepared ingredients up buffet style and let your guests style their own

A simple and delicious summer dessert if you fold the ingredients together. This dish is rich and satisfying, pleasant to the eye and different for a warm summer’s eve.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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