Recipe – “Cranachan”

 
CRANACHAN
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
 
3         oz. Coarse oatmeal
1         Tablespoon clear honey
2         Tablespoon Scotch Whiskey or Drambuie
10        Fl. Oz. Double or whipping cream, whipped
1          piece stem ginger, chopped, to decorate
 
*Toast the oatmeal in a dry frying pan over medium heat for 4 minutes until golden.  Cool.
**In a mixing bowl combine the honey and whisky with the whipped cream.  Chill until very cold.
***Just before serving fold into individual dishes.  Sprinkle the chopped stem ginger on top and serve.
 
Prep time – 5 minutes
Cooking – 4 minutes
Serves 4 to 6
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