Blackcurrant cranachan

Blackcurrant cranachan, Kather's Kitchen, cookery courses

 

Serves 4-6

  • 40g pinhead or medium oatmeal
  • 400ml double cream
  • 2 tbsp runny honey
  • 2 tbsp (malt) whisky, to taste
  • 250g Ty Gwyn blackcurrant coulis
  • - Spread the oatmeal out on a baking sheet and toast under a hot grill until it smells rich and nutty, taking care not to burn it. Set aside to cool.
  • - Whip the cream until it is just set then stir in the honey and the whisky. Adjust to taste by adding a little more honey or whisky if needed.
  • - Stir in nearly all of the oatmeal and gently whisk by hand until the mixture is just firm.
  • - Fold in the blackcurrant coulis, making sure you don’t over-mix as you want a rippled effect rather than a uniform colour. Spoon into small glasses, sprinkle with the remaining oatmeal and serve. (Alternatively, you can layer the cream mixture with the blackcurrant coulis).

Traditional cranachan is made with raspberries.  Keeping back a few whole raspberries for decoration, briefly blitz 250g raspberries in a food processor to create a thick purée – or crush them with a fork then combine or layer this with the cream mixture.

Try using blackberries instead during blackberry season.

Cranachan, whisky, oatmeal, Kather's Kitchen, cookery courses, Monmouthshire, South Wales

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