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Traditional Scottish Cranachan Cream
Scottish Cranachan Cream is the perfect party dessert and is quick and easy to make.
Ingredients
- 2 tbsp water
- 60 g caster sugar
- 60 g pinhead or medium oatmeal
- 100 ml whipping cream
- 1 tbsp whisky
- 250 ml Greek yogurt
- raspberries
- 2 tbsp heather honey any runny honey will do
Instructions
- Heat the water in a small pan with the sugar until it goes golden and stir in the oatmeal making sure it all gets a good coating of the syrup.
- Spoon into a shallow dish and leave to cool and harden completely.
- Whip the cream and gently fold in the whisky and the Greek yogurt and a few of the raspberries.
- Break up the candied oats
- Spoon into 6 small glasses and top with a couple of raspberries and a sprinkle with the candied oats
- Drizzle with honey just before serving
Notes
This is a lighter version of traditional cranachan as it mixes Greek yogurt with the traditional cream.
A little goes a long way so just serve in small glasses
Nutrition
Calories: 155kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 22mgPotassium: 82mgFiber: 1gSugar: 17gVitamin A: 247IUVitamin C: 1mgCalcium: 58mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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