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Cranachan Trifles
Individual layered trifles featuring the classic Scottish dessert of cranachan, with whipped cream, whisky-soaked oats, raspberries, and honey.
🧂 食材
- 100 g Rolled Oats
- 50 ml Scotch Whisky
- 3 tbsp Honey
- 400 ml Heavy Cream(cold)
- 2 tbsp Powdered Sugar
- 300 g Fresh Raspberries
- 100 g Shortbread Biscuits(crushed)
👨🍳 步驟
- 1
Toast the rolled oats in a dry frying pan over medium heat for 3-5 minutes until lightly golden and fragrant. Be careful not to burn them.
💡 專業提示: Stir constantly while toasting. - 2
Remove oats from heat and stir in the Scotch whisky and 1 tablespoon of honey. Let this mixture cool completely.
💡 專業提示: The oats will absorb the whisky as they cool. - 3
In a separate bowl, whip the cold heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip.
💡 專業提示: Ensure the bowl and whisk are clean and dry for best results. - 4
In 6 individual glasses or small bowls, create a base layer with half of the crushed shortbread biscuits.
- 5
Spoon a layer of the whisky-soaked oats over the shortbread.
- 6
Add a layer of fresh raspberries, drizzling a little of the remaining honey over them.
- 7
Top with a generous dollop of the whipped cream.
- 8
Repeat the layers: shortbread, oats, raspberries, and finish with a final layer of whipped cream.
- 9
Garnish the top of each trifle with a few reserved raspberries, a drizzle of honey, and a sprinkle of the toasted oats.
💡 專業提示: Chill for at least 30 minutes before serving to allow flavors to meld.
💡 專業提示
- ✓For a non-alcoholic version, soak the oats in a mixture of honey and a little water or apple juice.
- ✓Use good quality Scotch whisky for the best flavor.
- ✓If raspberries are out of season, frozen raspberries can be used, but thaw them first and drain excess liquid.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a layer of finely chopped shortbread or crumbled amaretti biscuits.
- Incorporate a few drops of almond extract into the whipped cream.
- Use a mix of berries, such as blueberries or strawberries, alongside the raspberries.