Vegan Cranachan
A simple, creamy, classic Scottish dessert, using the best of the season's raspberries
4
people
Equipment
- Electric Hand Whisk optional
Ingredients
- 284 ml Whipping Cream - vegan. I use Elmlea
- ½ tsp Vanilla Extract
- 1 tbsp Maple Syrup - or to taste
- 2 tbsp Whiskey
- 300 g Raspberries - fresh
- 1 tsp Sugar - for sweetening the raspberries
- 4 tbsp Oatmeal - I like to use pinhead, but try to find a coarse variety
Instructions
- To toast the oatmeal, place in a frying pan in a single layer over medium heat, and, moving the oatmeal around constantly, cook until toasted. This will happen quite quickly so don't take your eye off of it! You'll know when it's ready because it will start to smell nutty or a bit like popcorn.
- Once toasted, transfer to a bowl and leave to one side to cool.
- Place ¾ of the raspberries in a saucepan with the sugar and place over low heat. As soon as the sugar has melted and they have started to collapse, remove from the heat. Leave to cool.
- Whip your cream using an electric hand whisk until you have soft peaks.
- Fold in the maple syrup and whisky to taste. Be careful with the whisky because it is strong, so start with a little and add more to taste.
- Once the oatmeal has cooled, fold most of it into the whipped cream, leaving a little aside to sprinkle on the top.
- To assemble the cranachan, spoon a layer of the raspberry puree into each of your serving glasses, then a dollop of cream, then some fresh raspberries, and continue, but make sure you end up with a cream layer!
- Top with a few more fresh raspberries and sprinkle over the reserved toasted oatmeal.
- You can cover these with some clingfilm and chill them for a few hours before serving. Vegan whipping cream is very forgiving!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.