Raspberry and Cream Cranachan - Shaun Rankin
Cranachan is a traditional Scottish dessert and this remarkable recipe is infused with the flavours of honey, raspberry and whisky. These dainty deserts are not only impressive, they are easy to make.
Cooking Time: 30 minutes
Serves: 6 people
60g of oatmeal
200g of raspberries
1tbsp of icing sugar
Freshly ground black pepper to taste
600ml of double cream
4 tbsp of clear runny honey
3 tbsp of malt whisky
1/2 vanilla pod
6 glass ramekins
- First, toast the oatmeal in a dry frying pan. Keep the pan on a medium heat and stir regularly until the oatmeal turns a golden brown colour. Remove from the heat and leave to cool down.
- Blend 100g of the raspberries with the icing sugar and black pepper until the mixture resembles a smooth purée. Put to one side.
- Take a large bowl and whisk the cream to soft peaks. Empty the vanilla pod contents and fold them into the cream, then add the honey and finally the malt whisky.
- Measure out 2 tablespoons of toasted oatmeal (this will be used for the garnish). Gradually add the remaining oatmeal with the cream, folding the mixture until well combined.
- Fold the raspberry purée in the cream to create a ripple effect. Place a few raspberries in each glass before pouring the cream mixture on top. Add another layer of raspberries and finally garnish with the 2 tablespoons of the toasted oatmeal and serve.
Recipe courtesy of Great British Chefs. Visit their website for more raspberry recipes.
Vanilla Shortbread – Adam Stokes
The comforting buttery taste of shortbread is a quintessential Scottish treat. This recipe is a little bit special; the biscuits are dusted in cinnamon and flavoured with vanilla.
Cooking Time: 20 minutes
750g of flour
250g of icing sugar
5g of salt
500g of butter
40g of egg yolk
100g of caster sugar
2 vanilla pods
1/4 cinnamon stick
- Blend the cinnamon stick into a fine powder. Place the caster sugar in with the cinnamon powder and blend together.
- Take out the vanilla seeds from their pods. Add the pod and seeds to the mixture and store.
- To make the shortbread, sift the flour into the icing sugar, then add the salt. Add the butter and beaten egg yolk to the mixture and combine. You should be able to roll out the mixture until it is about 1/2cm thick – make sure you flour any surfaces beforehand.
- Heat the oven to 250 ̊C. Split the shortbread into rectangles approximately 8cmx3cm and put them into the oven. Cook for around 10 minutes, or until you the shortbread fingers turn.
- Take out the shortbread from the oven and leave to cool. Dust with the cinnamon sugar and the fingers are ready to be served.
Recipe courtesy of Great British Chefs. Visit their website for more afternoon tea recipes.
Pinhead Oat Porridge - Marcello Tully
Cooking Time: 30 minutes plus soaking time
Serves: 4 people
225g pinhead oatmeal
35g caster sugar
1 pinch of ground nutmeg
1 pinch of ground cinnamon
50ml of double cream
- The night before you plan to serve the porridge, ensure that the oatmeal is soaked in water, approximately 12 hours.
- In the morning, drain the oatmeal add to a saucepan along with the mix it along with the milk and butter and mix. Bring the saucepan to the boil, gently simmering for around 20-25 minutes or until the oats have softened. Stir the contents occasionally whilst the oatmeal is cooking.
- Take the saucepan off the heat and beat in the sugar. Add the spices to taste. Finally, stir the double cream in the mixture and serve while still hot.
Recipe courtesy of Great British Chefs. Visit their website for more breakfast recipes.