Raspberry & Oat Scottish Cranachan

This is not really an ideal dessert for January Clean eating. It is a wonderful recipe for the warmer months when berries are in season. And it is especially warm right now in Florida.

This would be a delicious dessert for Valentine’s or any dinner party when you want something easy that you can whip up in a flash or make ahead. It is silky and creamy and packed full of flavors.

This recipe is a just standard English pudding (pud) – whipped double cream, I use heavy whipping cream, mascarpone, a splash of whiskey and plump beries for flavor.

The queen of English cooking, Mary Berry, made this dish a few years ago on her BBC series, Country House Secrets.

Mrs. Berry was visiting the stately Scone Palace in Scotland and made this dessert with local fresh raspberries and Scottish whiskey. Having deep Scottish roots myself, I’ve always wanted to try it.

All that is needed is to toast oats in a bit of butter and light brown sugar. Whip together the mascarpone and cream, add in the whiskey and fold the raspberries into the entire thing. Spoon in delicate crystal and serve with a sprinkle of the toasted oats and a sliced berry or two and some mint. Strawberries would be lovely as well. Because I am in Florida right now and citrus is everywhere in season, I added a splash of Grand Mariner to the cream instead of whiskey.

It’s decadent to be sure, but somehow surprisingly light.

Give this simple Scottish traditional dish a try.

Enjoy!

Sláinte!

Sprits such as whiskey or Grand Manier , mascarpone, heavy cream and fresh berries come together in a flash

Ingredients

1/2 cup old fashinoed oats- not quick oats
1/4 cup light brown sugar, packed
2 TBSP unsalted butter
7 oz tub mascarpone, room temperature
1 pint heavy whipping cream
2 oz Grand Marnier or 2 oz Scottish Whiskey
2 cups raspberries or slice strawberries
fresh mint sprigs

Toast old fashioned oats in a bit of butter nad light brown sugar

Method- makes 8 servings, total time 30 minutes

Over medium high heat toast, the oats in the butter & light brown sugar for 5 minutes. Set aside to cool. The oats will be crunchy. DO not let the oats burn.
Whip the heavy cream and mascarpone to soft peak stage. Stir in the liqueur or whiskey and whip another 30 seconds on high.

Gently fold the all but 2 TBSP of the cooled oats and raspberries into the cream mixture.
Spoon the cream into champagne coupes or wide mouth glasses. Top with a spinkle of oats, a sliced berry or two and a small mint leaves.