Ingredients
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0.3 cup Flaked almonds50g
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0.6 cup Rolled oats50g
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1.25 cup Whipping creamOr double cream: 300ml
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4 tablespoons Honey
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4 tablespoons Irish whiskey
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8-12 berries RaspberriesTo garnish
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1 tablespoon Lemon juiceIf desired
Directions
Almost all Celtic countries have a dessert that’s a variation on this theme: cream, oatmeal, honey, fruit, sometimes nuts, and the local firewater — in this case, Irish whiskey. Try our version of this old traditional favorite.
Steps
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1
Done
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To prepareToast the almonds and rolled oats in a dry pan for 5 minutes or so until golden, being careful to stir them all the time and watch them closely. They will burn easily, so monitor your heat. |
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2
Done
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Whip the cream to the stiff peaks stage. When ready, carefullly fold in the honey, whiskey and lemon juice (if desired). Finally, fold in the toasted oats and almonds, reserving a little to sprinkle over the top of the cranachan as a garnish. |
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3
Done
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To serveDivide the cream mixture into four small bowls and garnish with raspberries and the remainder of the oatmeal/almond mixture. Drizzle extra honey over each serving if you think you'd like a little more sweetness. If you like, serve with small shots of the same Irish whiskey on the side, or in coffee. |
2 Comments Hide Comments
At what point do you use the toasted almonds and oats? They are not mentioned after step one so I assume you mix them into the whipped cream or spread on top, or set aside and have for breakfast the next morning?
Hi there Mike! APOLOGIES for not getting back toi you months ago — message notifications on the site seems to have been misset. (But they’re working now.)
You’re quite right about the oatmeal… nice catch, and thank you! I’ve edited the recipe to add that addition. 🙂
Thanks again! — Diane