Scottish Cream Crowdie (Cranachan)
Indulge in the modern classic Cranachan dessert, a Scottish delight also called cream crowdie with raspberries, oatmeal, cream, honey, and a hint of whisky.
Ingredients
- 3 tbsp oatmeal or rolled oats
- 300 g (11 oz) fresh raspberries
- 300 ml double cream
- 2 tbsp malt whisky
- 2 tbsp honey to serve
Instructions
- Toast oatmeal until golden and fragrant, 10-20 mins, avoiding burning. Reserve 4 tbsp cream.
- In a large bowl, whisk remaining cream to stiff peaks, then fold in whisky and honey until creamy.
- Set aside some raspberries. Place 3-4 raspberries at the bottom of each serving glass.
- Fold remaining raspberries into the cream mixture, gently breaking some for color.
- Spoon cream mixture into glasses. Top with reserved cream, sprinkle with oatmeal, and decorate with raspberries.
- Cover glasses with plastic wrap and chill for about 3 hours.
Notes
Recipe Notes:
- Leftovers: Store in the refrigerator for up to 2-3 days.
- Make Components Ahead: Store toasted oats at room temperature, whipped cream mixture in the fridge, and raspberries separately. Assemble before serving and chill for at least 30 minutes.
- Oatmeal: Rolled oats, toasted with a pinch of cinnamon or nutmeg.
- Raspberries: Fresh in season, or substitute with other berries or fruits. Fold some raspberries into the cream mixture for added colour and visual appeal.
- Double cream: Traditional, or use Greek yoghurt, coconut cream, or almond milk yoghurt for dairy-free.
- Malt whisky: Adds a boozy touch; for kids, use grated dark chocolate instead.
- Honey: Substitute with any sweetener or omit.