Cranachan is an embarrassingly simple dessert, ready in a chinch and extraordinarily delicious. In Scotland you can also find fun variations, like treating some of the ingredients with whiskey for a longer time before using, or adding whiskey cream as a topping, but this is the classic version.
Since last month I visited Scotland, for the first part of this month I will go into a few Scottish dishes and share with you some glimpses of what's cooking over there. :)
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Coffee and brown butter banana bread with caramel coffee topping.
Five years ago: Drunken spaghetti (Italian-American).
Six years ago: Moules frites (Belgian and French).
Seven years ago: Turmeric-fried chicken with three chili marinade and tomato raita (Indian).
Eight years ago: Baby making and no cooking :).
- 2-3 tablespoons oats
- 1 tablespoon single malt whiskey
- 3 tablespoons sweetened whipped cream
- 1-2 tablespoons raspberries
Divide rolled oats between serving glasses.
Add whiskey, raspberries and cream.
Repeat with oats and raspberries. Finish with a dollop of whipped cream. The point is to create beautiful layers, visible through the transparent glass.
Serve immediately. It's done, dig in! :)
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