This is Scotlands answer to Eton mess; I have to say, the Scotts give the English a run for their money on this one! It was originally a celebration of harvest, made following the raspberry harvest in June. This rich dessert of cream and fresh seasonal raspberries is made even better by Scottish oats and whisky.
Here's how........
Ingredients for whiskey cream
300ml double cream
1 shot single malt whiskey
4 tbsp honey
Raspberry layer
300g punnet Raspberries
1 tbsp caster sugar
Oat layer
200g rolled jumbo porridge oats
5-6 tbsp runny honey
1 tsp ground cinnamon
Method
Place 150g raspberries in a small saucepan, add sugar and gently heat until sugar has dissolved, you're looking for a slightly chunky sweet coulis. this should only take a few minutes. set aside to cool thoroughly.
On a large parchment lined baking tray spread the porridge oats out in an even layer, sprinkle over cinnamon then drizzle over the honey, (its easier if you have the squeezy type) Ensure you give all the oats a very fine but even coating.
Now place in the oven on 180c for around 10 mins. keep checking, the sugar in the honey burns quickly! you're looking for a golden colour.
remove from the oven and allow to cool thoroughly, it should be brittle. Don't worry if it's still bendy, you can just place it back in the oven to cook for a few more minutes until it crisps up when cooled.
Now break up the crunchy oat mix into crumbs and set aside.
In a large bowl add double cream and honey, whisk to soft peaks, then add whiskey a little at a time. keep tasting, if you're not a whiskey lover just a drop will be enough to capture the flavour.
Assembly
Add 1 tbsp of the oat mix to a glass and add a ring of fresh raspberries around the sides, add a tbsp of raspberry coulis to the centre, top with 2 tbsp of whiskey cream then repeat with another layer in each glass, (much like you would with a trifle.) Top with crunchy oats and a fresh raspberry and chill until ready to serve.
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