Cream Crowdie Cranachan Recipes

Steps:

• Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)
• Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
• In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

Steps:

• 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
• 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
• 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
• 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.

Steps:

• Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
• Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
• After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
• Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
• Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.