Friday, 11 May 2012

Vegan Cranachan (Scottish Whiskey Cream with Raspberries and Oats)


You can't really go wrong with raspberries and whipped cream, right? But I'll tell you what you can do - make it even better! What could be a better addition than whiskey, toasted oats and almonds? Oh, and some more whiskey on top :) This is a vegan version of a Scottish dessert called Cranachan, with some personal touches.

There are two options on how to finish it off, you can use the whiskey syrup (below), or if you are a real hardcore whiskey fan you can just drizzle a teaspoon of straight whiskey over the top (although, this gives it rather a kick!). I tried both and I did prefer to use the whiskey syrup.

It's also wheat free, dairy free, egg free, peanut free, tree nut free (if you omit the almonds), sesame free and soy free. So bring on the dessert, allergy sufferers!

Ingredients
2 tins coconut cream, chilled in the fridge for at least 24 hours (the longer the better)
2 tbsp soft icing mixture
3/4 cup rolled oats
2 cups fresh raspberries (or frozen is fine)
2 tbsp scotch whiskey
1/2 tsp vanilla extract

Toppings:
Slivered almonds, as many as you like! (optional, leave off to make nut free)
1/4 cup scotch whiskey
2 tbsp raw sugar

To Make
1.  Refrigerate the 2 tins of coconut cream over night (minimum- I prefer to leave for 2-3 days).
2. When you open the tin you will notice that the top is a very solid thick cream. Scoop out all of the solid thick cream on top (you can reserve the rest of it to use in another meal – like a curry).
3. Put the thick cream into a bowl and mix well using a hand held electric mixer. Move the beaters up and down to try and get as much air into the cream as possible. Add the sugar and beat until it pretty much resembles thick cream.
4. Whip in the whiskey and vanilla.
5. Heat a non-stick pan and add the dry rolled oats. Toast for 2-3 minutes, stirring them frequently to prevent burning. Generally keep your eye on them as they burn quickly. Allow to cool.

6. To make the whiskey syrup, place the whiskey and sugar in a small saucepan and heat gently. Bring to a low simmer and simmer for 5 minutes, uncovered. Remove from heat and allow to cool.
7. Fold the cooled toasted oats and raspberries into the whipped cream. Distribute amongst 8 bowls. Top with slivered almonds and 2 tsp cooled whiskey syrup.

Makes 8 servings.



This month I'm featuring lots of amazing recipes from Scotland!
Check out my other Scottish recipe posts:

1 comment:

  1. Sounds very tempting..Cream with whiskey- a perfect dessert at least for me :D

    ReplyDelete