Cranachan

Cranachan is a traditional Scottish dessert that combines whipped cream, honey, fresh raspberries, and, very characteristically, toasted pinhead oatmeal. A small Italian twist might be the use of a mixed berry fruit instead of just raspberries for a touch of variety. Here’s the classic recipe:

Ingredients

• 500 ml of fresh cream
• 85 g of oatmeal flakes
• 3 tablespoons of honey
• 3 tablespoons of Scotch whisky
• 300 g of fresh raspberries (or a mix of berries if you prefer)

Preparation

1. Toast the oatmeal flakes in a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant. Let cool completely.
2. In the meantime, whip the cream until it is firm but still soft. Do not overwhip.
3. Gently fold the honey and whisky into the whipped cream, making sure the honey is well distributed.
4. Crush some of the raspberries to release their juice and mix with the remaining whole raspberries, reserving some fruit for the final decoration.
5. Now assemble the dessert in individual glasses or in a large bowl. Start with a layer of cream, then a layer of toasted oatmeal, and finally a layer of raspberries. Repeat the layers until all ingredients are used up, finishing with raspberries.
6. Garnish with the reserved raspberries and a sprinkling of toasted oatmeal flakes.
7. Let rest in the refrigerator for at least one hour before serving.

Curiosity

Cranachan is traditionally associated with harvest celebrations and is often served at the Burns Night festival, in honor of the famous Scottish poet Robert Burns. If you wish to make it even more special, you might look for chestnut or acacia honey produced in Italy for a local touch in the dessert’s flavor.