I think raspberries may just be my favourite summer fruit – something you might be able to figure out from the sheer number of raspberry recipes on here! This week’s #SundaySupper theme – local food and farmers’ markets, hosted by fellow gluten-free blogger, T.R. Crumbley of No-One Likes Crumbley Cookies, meant that I just couldn’t resist making raspberries my star ingredient. After all, they are at the height of their season at the moment and are at their most delicious.
I expect you may be wondering what Cranachan is. The strange-sounding name, pronounced cran-akan, is a gaelic name given to a Scottish dessert. It is made from a mixture of oats, cream, honey and whisky, with raspberries added when they are in season for a summery dessert. It is similar to Eton Mess, a very English pud, which uses meringues rather than oats, and strawberries rather than raspberries.
I bought my raspberries at the local market (in Berkshire rather than Scotland, I’m afraid! Scottish raspberries are renowned as being the best in the world, but these must come a close second-best). They were laid out in punnets, looking so very pretty and juicy – perfectly ripe. They may not be as sturdy as strawberries, but I love their sweet, tart taste. So much, in fact, that some of them got eaten on the way home, with red-stained fingers giving me away.
A traditional Cranachan uses a whole load of double cream, so I decided to lighten mine a little and used half double cream, half fat-free greek yoghurt, which still gave a wonderfully creamy texture. I also used a much higher fruit-to-cream ratio than is often suggested, because the raspberries are the main event here. I did, however, ensure that some raspberries were left over just to eat as I went along!
You can serve Cranachan any way you like – in one big bowl, in small glasses, all mixed together or arranged in layers. It can even be frozen to make an ice-cream terrine – one of the most beautiful desserts ever!
As I am in the process of moving out of my house, I had most things packed, apart from wine glasses (well, you have to get your priorities right), so that’s how I served mine.
I hope that if you’ve never come across this dessert before, I hope that you try it out. It is so quick and simple, but I can guarantee it will be a crowd-pleaser!
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