I’m not going to lie… When the Cooking with Catherine feature started and I was assigned the Cranachan, I had to Google it. “What in the world is a Cranachan, and am I even pronouncing that right?!” I thought! Well, thanks to Wikipedia, I found out a Cranachan (pronounced cran-a-kin) is a traditional Scottish dessert made with whiskey, a discovery that made me do a little Scottish Jig in front of my desk! I won the recipe jackpot!
As you might know, Kate studied Art History at St. Andrews University located in Scotland. It was there that Kate met Prince William, and they begin dating. The media left them alone, allowing William to experience college like any other student and letting their relationship form a solid foundation out of the limelight.
While in Scotland, it’s safe to assume Kate would have had a bit of Cranachan for dessert. It’s originally a summer dish, made around harvest time, but now it’s served year-round on special occasions. Besides the whiskey, it’s full of fresh whipped cream, raspberries, and toasted oatmeal, so it would make a healthier dessert choice for Kate. Her sister, Pippa, even featured the recipe in her party book, Celebrate, which is the recipe I’m sharing today.
The traditional way of serving the dessert is to bring the individual ingredients to the table, allowing your guest to assemble their own dish to their liking. However, because it also looks lovely assembled, like a gorgeous parfait, that is how I made mine.
The recipe itself is very straightforward. I would encourage you to buy the best ingredients possible, such as good honey and whisky, since the dish relies on fresh flavors. If you have a mixer, I would suggest using it to whip the cream, otherwise you are in for a workout. It seems impossible, but know just that right as you are ready to give in to arm fatigue, the cream will come together, so keep at it!
I loved the way the desert tasted. It was very filling and decedent, and the presentation was gorgeous. I would definitely serve it to guests next time I have a dinner party. I have a feeling it would taste great with other fruits as well, something to keep in mind for the future.
½ Cup of Old-Fashioned Rolled Oats
1 ¼ Cups of Heavy Whipping Cream
2 Tablespoons of Scottish Whisky
3 Tablespoons of Honey, divided
8 Ounces of Fresh Raspberries
In a small skilled, lightly toast the Oats over medium-low heat, shaking the pan frequently to prevent burning. Once they have turned a golden brown, pour the Oats into a small bowl and set them aside to cool.
In a medium bowl, whip the Heavy Whipping Cream using a whisk with the Whiskey and 2 Tablespoons of the Honey until it starts to form peaks and begins to hold its shape.
Once you are ready to serve, assemble the Cranachan by dividing half of the Raspberries evenly into 4 separate serving glasses. Spoon half of the cream on top of the Raspberries so they each have an equal amount. Then scatter most of the oats onto the cream, reserving just a few to sprinkle as a garnish. Next, make another layer of Raspberries and cream, then garnish with the remaining Oats. Finally, drizzle the last bit of Honey evenly over each glass and serve immediately.
*** Shawn is a contributing writer for What Would Kate Do. She also writes her own blog, The Healthy Helping, sharing her favorite recipes and musings on food. ***
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