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Che's Cranachan Cream Crowdie
A classic Scottish dessert.
Ingredients
| 100 g | whole rolled porridge oats or coarse oatmeal |
| 250 ml | mascarpone, double (clotted) cream, or vanilla ice cream (slightly) softened |
| 1 dash(es) | single malt |
| 200 g | raspberries, or pitted cherries or strawberries, halved - fresh or frozen |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Dry-toast the oatmeal without fat in a non-sticking/coated frying pan until slightly brown.
Whip mascarpone or cream into a soft consistency, stir in oatmeal and whisky (alternatively, vanilla essence or liqueur to taste), then mix in raspberries.
Serve in whisky tumblers or tall glasses.
As an alternative try canned Amarena cherries and/or top with flakes of dark chocolate.
Whip mascarpone or cream into a soft consistency, stir in oatmeal and whisky (alternatively, vanilla essence or liqueur to taste), then mix in raspberries.
Serve in whisky tumblers or tall glasses.
As an alternative try canned Amarena cherries and/or top with flakes of dark chocolate.
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Comments by other users
Hi Che,
I've tried it yesterday with frozen raspberries and a little basket of fresh ones to go on top. It was delicious. Just one improvement I'd like to suggest: the dry-toasted oatmeal was a bit boring, so I added some sugar and thus caramelised it. It got crunchier and more tasteful that way.
Thx for a lovely dessert, which will have it's place on our bill of fare for sure. April
I've tried it yesterday with frozen raspberries and a little basket of fresh ones to go on top. It was delicious. Just one improvement I'd like to suggest: the dry-toasted oatmeal was a bit boring, so I added some sugar and thus caramelised it. It got crunchier and more tasteful that way.
Thx for a lovely dessert, which will have it's place on our bill of fare for sure. April
Hello April,
glad you liked it. The caramelizing sounds a great improvement, sure it gave more crunch 'n taste. Thanks for this idea and your nice comment.
Che
glad you liked it. The caramelizing sounds a great improvement, sure it gave more crunch 'n taste. Thanks for this idea and your nice comment.
Che
Hi Che,
I’ve never thought I would love single malt in a dessert! Well, never say never! *lol*
I've allowed myself to slightly alter the recipe, and folded in a dash of honey as well.
The (new to me) combination of mascarpone, single malt and honey was so smooth, rich, and decadent! Oh, céad míle fáilte!
Cheers, hope
I’ve never thought I would love single malt in a dessert! Well, never say never! *lol*
I've allowed myself to slightly alter the recipe, and folded in a dash of honey as well.
The (new to me) combination of mascarpone, single malt and honey was so smooth, rich, and decadent! Oh, céad míle fáilte!
Cheers, hope
Mòran taing, Hope,
I'm happy you liked it. I forgot to write: "sweeten after your fancy", perhaps the sugar or honey was omitted.
Cheers-Ché
I'm happy you liked it. I forgot to write: "sweeten after your fancy", perhaps the sugar or honey was omitted.
Cheers-Ché
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aprilfool
02/05/2008 08:58 o'clock