What’s In A Name
Country of Origin – Scotland
Isn’t every dessert a celebration of something?!
The Cranachan – not the Kraken nor the Can-Can-Can – is a traditional Scottish dessert representative of a celebration of harvest, in particular, the harvest of raspberries on the eve of those famous scorching British summers.
The origin of the Cranachan harks back to the Crowdie – a 1960s Scottish breakfast dish in which cheese is combined with toasted oatmeal, cream, honey, and when in season, yup you guessed it, raspberries!
While there have been several iterations of the Cranachan, from the traditional cream-crowdie to the more modern and less austere addition of local Scottish whisky, one thing has remained constant. Its title as the “Uncontested King of Scottish Desserts”.
A truly deserved honor, although some might claim that being uncontested isn’t necessary fair game. So, up your dessert game Scotland!
Our Connection
Càite (Where) – Whiski Bar and Restaurant, Edinburgh, Scotland
Cuin (When) – April, 2018
Haggis. Highlands. Whisky. Edinburgh Castle.
In that order!
If you’re wondering what that meant, don’t worry, you’re not alone.
The list you see above you was essentially my checklist during my brief trip to the Scottish capital of the world – Edinburgh. Sure enough, by Day Two, two of the four had been ticked off the list.
Day Three, and it was time to complete the checklist. To do that, there was only one place on my mind – the Whiski Bar & Restaurant. Just a stone’s throw away from our stay, the cozy Scottish restaurant had caught my attention when I was researching on the best places in town to have some delicious sheep innards – as one does!
Food opinions are so subjective that you can’t help but read any review with a pinch of salt. However, credit where its due, they weren’t wrong about the Whiski Bar. The Haggis was the perfect start to the meal – especially on a cold, windy Scottish night. But it’s not how our meal began but how it ended that stood out the most. Not one to leave without having desserts, it was hard to look past the “undisputed king of Scottish desserts” (a title I didn’t know at the time). The Cranachan oozed simplicity and tradition and tasted of everything you’d ever want in a dessert! Such a lofty title but wholeheartedly a deserving one indeed.
Cranachan. Haggis. Highlands. Whisky. Edinburgh Castle. In That Order!
Description
"Sir! I'm afraid that was your final warning. I implore you not to burst into the restaurant's kitchen and yell "Release the Cranachan" after you have just placed the order. It might be only whipped cream and raspberries, but you have to wait your turn."
Ingredients
Instructions
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Pour the double cream in a large bowl
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Whisk1 the double cream until they start to form a soft peak2
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Whilst simultaneously whisking the double cream, pour the honey and whisky3 into the bowl. Whisk until you reach a stiff whipped cream peak
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Keep the whipped cream aside4 to rest while you prepare the rest of the ingredients
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Add all of the raspberries5, except for a few (for garnish), into a heavy-bottomed sauce pan
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Sprinkle the white granulated sugar6 into the pan. Pour a tablespoon of water into the pan and bring it over a medium-high heat
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Boil the raspberries until they start to soften and turn liquid. Stir every few minutes to ensure that the sauce does not burn at the bottom
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While the raspberries are boiling, add the oats into a small sauté pan and bring it over a medium-high heat
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Leave the oats to toast in the pan until they start to turn slightly golden brown. Stir occasionally to ensure that they do not burn in the pan
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Once the raspberry sauce reaches a syrup texture, remove the sauce pan from the heat and pass the syrup, through a sieve6, into a small bowl. Leave to cool
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Once the oats are toasted, take the sauté pan off the heat, and keep aside to cool. Add half to the whipped cream and fold until they are all combined
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To Serve (per serving): The Cranachan can be served either in a tall glass or a small dessert bowl. If serving in the latter, pour half of the raspberry syrup into the bowl and top it off with a few tablespoons of whipped cream. If serving in a tall glass, create two tiers, each, of raspberry syrup and whipped cream. Garnish with a few drops of raspberry syrup, a couple of fresh raspberries, and a sprinkle of toasted oats
Note
1. I used an electric whisk to whisk my double cream. Alternatively, you can use a balloon whisk to manually whisk the cream, or use a stand-in mixer to whisk.
2. Soft peaks are achieved when the cream is just firm enough to form a shape/peak but falls back into the bowl. Stiff/Firm peaks are achieved when the cream are very firm and don't fall when lifted.
3. You can use any whisky for this recipe. However, a single-malt whisky, preferably from Scotland, would be ideal. If you don't like whisky, you could substitute it for a brandy/cognac or even a nice dessert liqueur. Omit if you don't want any alcohol in the Cranachan.
4. The whipped cream must be kept to rest in cool temperatures. Room temperature is fine as long as it is cold or the air-conditioner is on. If the temperature in the room is warm, then the cream will start to melt and lose its stiff peak shape.
5. You can substitute white granulated sugar for white caster sugar or even brown sugar.
6. It's best to use fresh raspberries. However, since raspberries are a seasonal fruit, and available mainly during the summers, you can use frozen raspberries if you plan on making the dish during the other months or if raspberries are not available.
7. Sieving the raspberry syrup will ensure that you get a nice, smooth and thick raspberry sauce without any seeds, as they will remain in the sieve. Squeeze as much of the sauce as you can using the back of a spoon. Discard the seeds and any remnants in the sieve.
8. The prices of the ingredients (table below) are only rough estimates and are subject to change!
9. As certain ingredients are common household items - salt, pepper, oil - you may not be required to purchase them, and so the cost of preparing this dish is lower.
