Raspberry Cranachan is a traditional Scottish dessert, though I would imagine it was made with bottled or preserved raspberries back in the day, rather than frozen or fresh.

Most recipes call for the oats to be stirred directly into the whipped cream. This recipe employs more of a crunchy granola technique and is delicious. It was one of the two desserts we had at our Robert Burns Dinner, the other one being a Scottish Tart with dried fruit and nuts (like a sumptuous fruit cake, with a delectable crust and of course, also laced with whisky)…

 

Raspberry Cranachan Trifle
Serves 6
A traditional Scottish dessert made with heavy cream, marscapone cheese and fresh raspberries.
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For the cream
  1. 1 pint (2 c) whipping cream (35% butterfat)
  2. 250 g (8.8 oz) mascarpone
  3. 140 g (5 oz) icing sugar, sifted
  4. 6 tbsp (3 oz) Scottish whisky
For the crunchy oats
  1. 200 g (7 oz) old-fashioned oats
  2. 85 g (3 oz) all purpose flour
  3. 140 g (5 oz or 10 tbsp) butter
  4. 85 g (3 oz or 4 tbsp) honey
  5. 100 g (3.5 oz) brown (or golden caster) sugar
  6. 100 g (3.5 oz) hazelnuts, roughly chopped
  7. 1 pint (340 g or 12 oz) fresh raspberries
Make the crunchy oats
  1. Pre-heat oven to 300°F or 275°F Convection.
  2. In a medium bowl, mix the oats and flour together and set aside. In a large saucepan over medium heat, melt the butter, sugar and honey and stir until the sugar is melted and the mixture is bubbling gently. Remove from heat, add the oat mixture and the hazelnuts to the pan and stir until everything is well coated.
  3. Spread the mixture on a baking sheet and bake for 20 minutes, until crisp. As it cools, stir it from time to time to crumble into pieces. It should release easily from the baking sheet.
Make the whisky cream
  1. Just before assembling the parfaits, beat the marscapone cheese, icing sugar and whisky until smooth. Add whipping cream and beat until the mixture forms soft peaks.
To assemble
  1. Add some raspberries to the bottom of six parfait glasses, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your parfait glass sizes, saving the final layer of crumble to scatter over before serving.
Notes
  1. The crumble can be stored in an airtight container for up to 3 days. Depending on how much you put into the parfaits, you may have some left over. It freezes well, and can be really whipped out for last minute desserts whenever you have fresh fruit and whipping cream to hand!
Adapted from BBC Good Food Magazine, January 2009
Entertablement http://entertablement.com/
raspberry whiskey cream parfait Scottish recipe

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