Last week at the Scottish Dessert Evening my faith in the existence of the Loch Ness Monster was called in to question. Can you believe it? Of course, my loyalty remained steadfast. What, after watching the movie ‘Water-horse’ recently how could we ever doubt such a legend? The magic should never end!
The Ulster Kitchen catered the Scottish Cranachan (also known as Cream Crowdie) using the traditional wild heather honey and whiskey folded in to the fresh cream and oats…and, this week I did some experimenting and came up with a white chocolate version! Yum!
White chocolate is folded in to the fresh cream and oats and the whiskey is added to the raspberries. This needs to be enjoyed right away because the oats tend to get soft and loose their crunch.
It’s fun to dip Ulster Butter shortbread cookies in to the pudding for added buttery crunch. Juicy summer raspberries are in season so enjoy now!
1/3 cup steal cut oats (toasted)
2 Tbsp light brown sugar
1 ½ cups heavy whipped cream
5 oz quality white chocolate
3 Tbsp Scottish or Irish Whiskey
1 cup (6oz) raspberries
2 Tbsp fine granulated sugar
In large skillet toast oats with brown sugar, stirring all the time being careful not to burn. Set aside and cool.
In a blender puree half the raspberries and strain to remove seeds. Fold in the remaining raspberries to puree. Stir in Whiskey.
In a small saucepan over low heat bring ½ cup heavy whipping cream to simmering point (do not boil). Incorporate chocolate to cream adding 1/3 at a time, stopping to beat with each addition until smooth. Cool to room temperature.
Beat remaining 1 cup of cream until soft peaks appear. Fold in white chocolate cream and toasted oats.
In a tall glass begin to layer first raspberry puree, then white chocolate cream mixture, raspberries and end with cream.
Garnish with a single raspberry, shavings of white chocolate, toasted oats and a sprig of mint.
Serve immediately as the oats can become soft and loose their crunch.