Rain. The smell of fresh green grass. Water dripping from leaves. The crunch of toasted cinnamon granola. The warmth of Glenfiddich cream intermixed with the sweetness of ruby red raspberries. A cranachan good time.
The origins of this traditional Scottish dish are somewhat shrowded in mystery. Or perhaps that’s too serious! Toasted oats, raspberries, cream, honey, and Scotch Malt Whisky are all that is required of this simple dish.
Reminiscent of peasants toiling on Highland hills. Of farmers moving cattle through the trossacks. It is a recipe that is easily transported in the corners of your mind, easily translated from country to city, enjoyable from table to table.
After receiving an excellent bottle of Glenfiddich Reserve for my birthday, I am still drawn to the sharp wintry notes it adds to the baker’s repertoire especially when contrasted with the ripe fruit. Cranachan is the rather tasty result.
This coupe was adapted from Pippa Middleton’s Celebrate, a rather large tome with classic British recipes as well as fun quips and crafts to bring a little joy to the family meal. Costing less than 10 minutes start to finish, it is worth a quick taste on a rainy winter’s day! Slainte xoxo
- 1/2 a punnet of raspberries
- 2½ heavy cream
- 1/2 tablespoon honey
- 1 teaspoon Scottish Malt Whisky
- 1/2 portion of Cinnamon Granola, toasted
- Lightly toast the granola until nice, warm and crunchy.
- In a small mixing bowl, briskly whisk the heavy cream, honey and malt whisky until soft, creamy peaks begin to form. Nope just kidding! Grab a handheld mixer and save yourself some time!
- Grab a glass, toss in some raspberries, top with cream, sprinkle with granola and continue layering raspberries, cream and granola until you're ready to eat! Now that's easy cooking!
- This is lovely drizzled with raspberry coulis for extra sweet notes!