Cranachan with Drambuie® and Compote of Fresh Raspberries

Cranachan is a traditionally Scottish dessert. This recipe has a twist because it uses Drambuie® instead of traditional Malt Whisky. Many Scots still use the name ‘Crowdie’ instead of Cranachan because historically a Scottish soft cheese called Crowdie was used in place of cream.

Serves 4

Ingredients

For the Raspberry Compote

100g Water
25g Caster sugar
10g Cornflour, dissolved in a little water
350g Fresh raspberries

For the Cranachan cream

30g Oatmeal
30g  Coarse oats
300ml Double cream
80g Acacia honey ( or similar, preferably with not too strong a flavour)
30ml Drambuie® Extract@ 50%vol 

Method

To make the Raspberry Compote

1. Put the water and sugar into a pan and bring to the boil. Add the cornflour together with the raspberries and simmer over a very low heat for 3 - 4  minutes or until some juice has come out of the raspberries but they are still holding their shape. Take care when stirring not to break the raspberries down. Chill until required.

To make the Cranachan cream

2. Place the oatmeal and oats in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal and oats until they are just golden brown. This process could take about 15 minutes. Cool.

3. Place the cream in a bowl and lightly whisk to a soft peak consistency. Fold in the honey with the Drambuie® extract until blended. Fold in the toasted oatmeal and oats reserving a tablespoon back for decoration.

4. Place a layer of the Cranachan cream in the base of 4 medium sized stemmed serving glass and top with a layer of raspberry compote, repeat these layers finishing with raspberry compote.

5. Sprinkle with the remaining toasted oatmeal and oats and chill for approx 2 hours before serving.