The Royal Chef At Home: Easy Seasonal Entertaining

CRANACHAN

CRANACHAN, PRONOUNCED "KRANAKAN," IS A TYPICAL SCOTTISH DESSERT, BUT IT’S CONSIDERED UNUSUAL IN THE STATES. Maybe that is because we don’t associate oatmeal with dessert, unless it is in the form of a cookie. This is actually a delicious, not too heavy, slightly boozy dessert that is a perfect way to ring in the New Year. Best of all, it's made earlier in the day and refrigerated. All ready for your celebration later. MAKES ABOUT 4 PORTIONS

½ cup coarse oatmeal, (steel cut or pin head) divided 1 cup + 2 tablespoons heavy cream

2-4 tablespoons Drambuie Honey to taste

1 Toast the oatmeal in a sauté pan on a high heat until lightly brown. Then set aside to cool. Place ¼ cup of the oatmeal into a small bowl and stir in the Drambuie and about 1-2 tablespoons honey. Leave for about 15 minutes to soften the oats.

2 Whip the cream into a soft consistency and fold in the dry oatmeal. Next, fold in the soft drambuie soaked oatmeal, and test for sweetness. Add more honey if needed. Serve in tall glasses alternating with fresh berries or serve in a large bowl on it’s own alongside a bowl of berries for your guests to build their own.

WINTER · RING IN THE NEW YEAR

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