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Cranachan with Whisky Caramel
A modern twist on the classic Scottish dessert, Cranachan, featuring layers of toasted oats, whipped cream, fresh raspberries, and a decadent whisky caramel sauce.
ð§ ææ
- 100 g Rolled oats
- 300 ml Heavy cream
- 250 g Raspberries(fresh or frozen)
- 2 tbsp Honey
- 50 ml Scotch whisky(for caramel)
- 100 g Granulated sugar(for caramel)
- 50 g Butter(for caramel)
ðšâð³ äœãæ¹
- 1
Toast the rolled oats in a dry pan over medium heat until lightly golden and fragrant. Set aside to cool.
- 2
In a separate saucepan, combine granulated sugar and a splash of water (about 2 tbsp). Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber caramel color. Be careful not to burn.
- 3
Remove the caramel from the heat and carefully whisk in the butter until melted and combined. Slowly and carefully whisk in the Scotch whisky, followed by the honey. The mixture will bubble vigorously.
- 4
Continue whisking until the caramel sauce is smooth. Set aside to cool slightly.
- 5
Whip the heavy cream until stiff peaks form. Gently fold in the toasted oats and most of the raspberries (reserving some for garnish).
- 6
To assemble, layer the cranachan mixture into serving glasses or bowls. Drizzle generously with the whisky caramel sauce. Garnish with the reserved raspberries and a few extra toasted oats.
ð¡ ããã®ã³ã
- âUse good quality Scotch whisky for the best caramel flavor.
- âIf using frozen raspberries, thaw them slightly before folding into the cream.
- âFor a non-alcoholic version, omit the whisky and add a splash of raspberry liqueur or a little extra honey to the caramel.
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- Add a tablespoon of Drambuie to the cream for an extra layer of flavor.
- Use a mix of berries like blueberries and blackberries along with raspberries.
- Serve with a small piece of shortbread on the side.