I think raspberries may just be my favorite summer fruit! These fruits are at the height of their season at the moment and are at their most delicious. So, I decided to make cranachan with this kind of fruit. It’s one of the best summer desserts to eat.
what is Cranachan?
Cranachan is a traditional dessert in Britain with Scottish roots. Its name, pronounced cran-akan, means “churn” or “whisk,” referencing the method of making it. It was historically served during harvest festivals and other festive occasions.
It is made from a mixture of oats, cream, honey, and whisky, with raspberries added. It is similar to Eton Mess, a very English pud, which uses meringues rather than oats, and strawberries rather than raspberries.
Cranachan is traditionally served in a communal bowl and scooped onto individual plates or bowls. Now, cranachan can be served in individual glasses or as a parfait.
While the classic recipe is delicious on its own, there are several popular variations and adaptations to suit different tastes and dietary preferences. Here are some popular cranachan variations you can try, such as:
- Chocolate cranachan: adding chocolate chips or cocoa powder
- Nutty version: using almonds, hazelnuts, or pecans
- Banana cranachan: using sliced bananas instead of berries
- Citrus cranachan: adding grated orange or lemon zest to the whipped cream or using citrus segments like orange or grapefruit in place of the berries
- Tropical version: using mango, pineapple, and passion fruit instead of berries
- Healthy vegan version: using coconut milk to make whipped coconut cream and maple syrup or agave nectar instead of honey.
- Alcoholic cranachan: adding whisky to the whipped cream or soaking the oats in the whisky before toasting them.
Classic cranachan recipe
A traditional cranachan recipe uses a whole load of double cream, so I decided to lighten mine a little and used half double cream, half fat-free Greek yogurt, 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.
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.
I hope that you try it out. It is so quick and simple, but I can guarantee it will be a crowd-pleaser! Here is how to make cranachan:
Ingredients
- 150 ml double cream
- 150 ml Greek yogurt
- 250 g raspberries
- 70 g oats
- 1 tbsp caster sugar
- 2 tbsp honey
- 2 tbsp whisky optional
- 1 tsp cinnamon optional
Instructions
- First, lightly toast the oats for 5-10 mins, either in a dry frying pan or under the grill. I added a sprinkling of cinnamon to mine for extra flavor.
- Put 2/3 of the raspberries into a bowl and sprinkle the caster sugar over them. This helps to bring out the juices and make syrup. Leave to rest.
- Whisk together the cream and yogurt until it is thick and forms stiff peaks.
- Stir in the honey and whisky and half of the oats.
- Stir the raspberries in the bowl until they begin to break down. Stop while there are still some whole raspberries.
- Stir the raspberries into the cream mixture until just combined.
- In glasses/pots, sprinkle some oats and a couple of whole raspberries. Layer with the cream mixture, then add another layer of oats and raspberries. Continue until the glasses are full and top with raspberries.
- Refrigerate before serving, or freeze to make an ice-cream terrine.
Notes
– On a gluten-free note: oats do not naturally contain gluten so are safe to eat, however, they can be easily contaminated by other grains so it is important to buy oats certified as gluten-free if you are following a gluten-free diet.
– Remember that cranachan is a versatile dessert, and you can get creative with your ingredients to suit your preferences. Whether you stick to the classic recipe or try one of these variations, this is sure to be a delightful treat.
Tradition Cranachan
Ingredients
- 150 ml double cream
- 150 ml Greek yogurt
- 250 g raspberries
- 70 g oats
- 1 tbsp caster sugar
- 2 tbsp honey
- 2 tbsp whisky optional
- 1 tsp cinnamon optional
Instructions
- First, lightly toast the oats for 5-10 mins, either in a dry frying pan or under the grill. I added a sprinkling of cinnamon to mine for extra flavor.
- Put 2/3 of the raspberries into a bowl and sprinkle the caster sugar over them. This helps to bring out the juices and make a syrup. Leave to rest.
- Whisk together the cream and yoghurt until it is thick and forms stiff peaks.
- Stir in the honey and whisky and half of the oats.
- Stir the raspberries in the bowl until they begin to break down. Stop while there are still some whole raspberries.
- Stir the raspberries into the cream mixture until just combined.
- In glasses/pots, sprinkle some oats and a couple of whole raspberries. Layer with the cream mixture, then add another layer of oats and raspberries. Continue until the glasses are full and top with raspberries.
- Refrigerate before serving, or freeze to make an ice-cream terrine.
