A moreish Scottish traditional dessert for any time of the year. Most Scots will be familiar with cranachan, the raspberry-oat-whisky dessert that is a staple of any Burns Supper. This version, created by Edinburgh-based chef Paul Wedgwood, uses homemade bramble cream – a wonderful twist on the classic.
Perfect for this time of the year! Why not treat you and your loved ones to a Scottish classic.
■ 300ml double cream. ■ 200g white chocolate. ■ 100g brambles (frozen are fine!)
■ 60g butter. ■ 53g Demerara sugar. ■ 40g plain flour. ■ 40g oats. ■ 2g bicarbonate of soda
■ 2g salt. ■ 250ml milk. ■ 250ml double cream. ■ 150g egg yolk ■ 250g sugar. ■ 100g honey
■ 50ml whisky. ■ 1 vanilla pod or 1 tsp of essence
1. Place the cream in a pan and bring to the boil.Place the chocolate in a bowl and pour over the heated cream, whisk until combined. Cool in the fridge for a minimum of two hours(ideally overnight).
2. Whip the mixture to soft peaks, then add brambles and whip to firm peaks.
3. Cream together the butter and sugar, add the dry ingredients and mix well. Roll out like a sheet of biscuit to about 1cm thick. Bake at 180C, checking after 15mins, take out when it is a nice golden brown, cool then break into a crumble.
4. Cream mixture off the heat and carefully whisk into the eggandsugarmix,addthe vanilla. Whisk slowly on a gentle heat until it thickly coats the back of a spoon, then leave to cool.
5. Add the honey to a small pan and bring to the boil for one minute then deglaze with the whisky. Blend into the Anglais when cool (but set a bit of the syrup aside to drizzle over the finished dessert).
6. Pipe or spoon the bramble cream into glasses or bowls, sprinkle the crumb mix over and drizzle with whisky honey. Garnish with brambles and mint leaves.
Enjoy WeeBox Clan!