The Scottish dish Cranachan originally consisted of cream, cream cheese, oatmeal and honey. More recently, it has become the norm to add raspberries and whisky and is regarded as one of Scotland national dishes. Rhubarb makes a good substitute when raspberries are not in season and using creme fraiche is a nod to the origin of the dish which would probably have used Crowdie (a Scottish cream cheese)
Ingredients
50g oats
50g unsweetened desiccated coconut
4 sticks of rhubarb
100g sugar
300ml creme fraiche
2 tbsp whisky
2 tbsp runny honey
Method
Ingredients
50g oats
50g unsweetened desiccated coconut
4 sticks of rhubarb
100g sugar
300ml creme fraiche
2 tbsp whisky
2 tbsp runny honey
Method
- Toast the oats until golden in a dry pan.
- Toast the coconut until golden in a dry pan.
- Poach the rhubarb and sugar in a little water until its tender but still holds shape (you can do this in the microwave). Allow to cool.
- Mix the whisky into the creme fraiche.
- Fold 1/3 of the oats and the honey through the creme fraiche.
- Add some of the rhubarb juice and stir through to produce a rippled effect.
- Divide between four bowls and top with the rhubarb, remaining oats and the coconut.
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