Food from Argyll
Discover Producers Providers Journeys Recipes Events
Interactive Map
Recipes
» Argyll Wild Venison Stew
» Scottish Shortbread
» Boiled Leg of Argyll Hill Lamb or Mutton with Caper Sauce
» Loch Fyne Bradan Rost smoked salmon with whisky sauce
» Steamed Mussels with Shallots & Bacon
» Cranachan
» Clapshot
Join our newsletter
and win a hamper of Food from Argyll
Name
Email:
 
Difficulty
Easy
Prep Time
30 mins
Cook Time
60 mins
« Return to Recipe Listings

Cranachan

Cranachan
Preparation method
Step One
Toast the oatmeal on a metal plate or tray under a grill or in top of a hot oven until its is dried but not browned
Leave to cool.

Step Two
Wipe the cream and stir in the sugar and a few drops of vanilla essence.

Step Three
Place the mixture in a freezer until the cream begins to crystallize.

Step Four
Add in the oatmeal to the cream mix, along with fresh raspberries and mix gently.

Step Five
Return to freezer and freeze until solid.
Serving Steps

Step One
Remove from freezer at least half an hour before serving. .
Recipe Source: Traditional Scottish
Ingredients
20fl oz Double Cream
2 tbs castor sugar
Vanilla essence
100 gm coarse oatmeal
500gm fresh scottish raspberries
   
About Us Join Us Advertising Press Information Credits Privacy Policy Terms & Conditions Contact
Copyright 2018 Food from Argyll | login Website Design by SAMTEQ
Argyll & the Isle on TripAdvisor View our YouTube Channel View our Flickr page Follow us on TwitterJoin us on Facebook