Cranachan
"I fell in love with this delicious dessert while visiting Scotland. I decided to create my own recipe after returning home. It's an easy, quick, summer dessert. It is made with a cheese you can't find in the states. Greek yogurt or vanilla yogurt( minus the vanilla in the recipe) can be used instead of heavy whipping cream."
PLUS: This recipe is a finalist in our 2017 Summer Potluck Challenge!
Check out the other recipes here and cast your vote for your favorite summer potluck recipe today. Voting ends 7/31/17.
Serves4
Preparation Time5 min
Cooking Time5 min
Recipe CourseDessert
Ingredients
- 1 pint Heavy whipping cream
- 3 tablespoon Honey
- 5 tablespoon Instant Oats
- 2 ounce Whiskey
- 10 ounce Raspberries
- 1 tablespoon Vanilla extract
- 4 Raspberries depending on size
Instructions:
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Toast oats over low heat, in a dry pan for 5 to 6 minutes. Remove from heat, cool.
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Place raspberries in a tall, plastic cup or place in blender.If using a cup, instert emerson blender and give a couple of pulses. If using blender, a couple of pulses. Add whiskey vanilla extract and honey. Mix thoroughly.
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In separate bowl, using hand mixer whip the cream into soft peaks. 3-5 minutes.
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You can strain raspberries or add the liquid mixture directly into the cream. Using big strokes, use a spatula and fold raspberries into the cream. Do not over mix. 4 to 6 big folds. You want to see streaks of raspberries in the cream.
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Spoon cream and raspberries into 4 or 6 stemless wine glasses, top with remaining raspberries. You can top with oats if eating immediately. If chilling do not add oats until right before serving, place plastic wrap over glasses, chill for 2 hours or more.