Raspberry Cranachan Trifle Food
RASPBERRY CRANACHAN TRIFLE
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Provided by Good Food team
Time 42m
Number Of Ingredients 12
Steps:
- First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium
CRANACHAN
Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
- Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
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- Prepare the oats: Heat a large cast iron skillet over medium heat. Add the oats and toast until very lightly browned, stirring frequently to keep from burning. Put the half of the oats in a bowl and add ⅓ cup (70g) of the whisky. Cover the bowl and let the oats stand on the counter for several hours to soften. Set the rest aside.
- Prepare the raspberries and whipped cream: Select a few raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and sprinkle with sugar and 1 tablespoon each of the honey and whisky (or to taste). Lightly mash the mixture and let macerate until it’s softened, but not mushy. Set aside.
- In a medium chilled bowl, whip the cream until it just starts to thicken, then add the remaining honey and whisky (or to taste). Whip the cream with a hand mixer until stiff peaks form (don't overwhip or you'll get whisky-flavored butter). Fold in the whisky-soaked oats.
- Assemble the Cranachan: This dessert comes together in layers like a trifle, so try to make it as close to when you're ready to serve as possible.
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