Traditionally Cranachan (apparently pronounced Krana-can) is a Scottish dish that is generally made with local or seasonal ingredients. This indulgent dessert used to be eaten during the time of harvest and is now prepared for special occasions such as weddings and when celebrating Burns night held each year in late January. 

The dish is often known as crowdie cream, because it was originally made with a soft Scottish cheese known as crowdie. The fruit used is normally raspberries but I’ve used Indian mangoes for an exotic touch.

If you prefer an alcohol free dessert, use a few drop of vanilla essence instead of the whisky.

Serves 2
.
Ingredients:

4 tbsp oatmeal

150ml double cream, whipped

1 tbsp honey

1 tbsp whisky

1 ripe mango, peeled and chopped into small pieces


 Preparation:

Place the oatmeal in a dry pan and toast the flakes on a medium heat, until they are lightly browned. This should take about 10-15 minutes. Set aside and leave to cool.

Whisk the cream and stir in the honey, whisky a golden brown. This should take 10 to 20 minutes. Leave it to cool.

Whisk the cream until it is just stiff. Stir in the honey, whisky and oatmeal. Then fold in the mango. Cover and place in the refrigerator for half an hour and serve chilled.