We hope you all enjoyed our whisky based recipe blog last week – did you try out the Stirling Castle themed recipe? We’ve had fun experimenting with whisky recipes for Whisky Month 2014 so we’ve invited the Whisky Sauce Co back to entice us with more flavours of Scotland. Don’t forget to you can pick up these sauces at lots of castles and attractions throughout the country.
With a very sweet tooth this is one we’re definitely looking forward to tasting!
After a day out exploring the mighty Edinburgh Castle you’re going to need some replenishing, luckily we have just the thing. A classic Scottish dessert that’s easy to make and even easier to devour. Our cranachan recipe is simple yet elegant and can be easily altered to suit any taste. It’s light, summery and delicious… so why not give it a try?
570ml Double cream
4 tbsp Scotch Whisky Syrup
Garnish Mint leaves
1. Toast the oatmeal in a frying pan until it begins to turn a golden brown colour. They burn easily so make sure you keep stirring. Once done, set aside for 15 minutes until they cool.
2. Lightly whip the cream until thick, then fold in the Scotch Whisky Syrup.
3. Puree the raspberries in a blender if you like, but we just smooshed them a bit with a fork.
4. Serve in dessert glasses garnished with a few raspberries and a sprig of mint. Cranachan can be served in layers or mixed all together depending on how fancy you want it to look.