Not Cranachan

[AlisonM]

Cranachan is a Traditional Scottish dessert made with two of our national treasures, raspberries and whisky (no 'e'), plus cream. This is a variation. Serves two.

Ingredients

250ml whipping or single cream
1 small glass of champagne
1 tsp granulated sweetener
1 peach chopped up

Method

Place two dessert glasses in the fridge to chill (big red wine glasses will do the job). Put the chopped peach in a bowl and pour over half the bubbly. Stir gently till the fruit is well coated, cover and place in the fridge. In another bowl add the sweetener to the cream and whip till it stands in firm peaks. Carefully stir in a couple of tablespoons of the bubbly. Now place a layer of fruit in each glass then a layer of cream and repeat till you reach the top. Finish off with a spoonful of fruit and a teaspoon of chopped almonds if you wish. Leave in the fridge to firm up (at least 30 minutes).

 

[Vicsetter]

I know it's your variation but where is the pinhead oats? and why peaches and not raspberries? What's the sweetener for? and the champagne. Where does the Whisky come in (Whisky chaser perhaps).

P.S. what do you did with the rest of the bottle of champagne? Hic

http://en.wikipedia.org/wiki/Cranachan

 

[AlisonM]

I know it's your variation but where is the pinhead oats? and why peaches and not raspberries? What's the sweetener for? and the champagne. Where does the Whisky come in (Whisky chaser perhaps).

P.S. what do you did with the rest of the bottle of champagne? Hic

http://en.wikipedia.org/wiki/Cranachan

That's why it's "not" Cranachan.

I make proper Cranachan only when the rasps are in season, but frozen or 'furrin' rasps just aren't good enough. Tried this variation with the toasted oatmeal, blech! May try chopped almonds or some such next time. As for the left over fizz, we had Mimosas. 😛 The small amount of sweetener keeps the cream from separating when I add the fizz, something I've done ever since I had to use single cream once instead of whipping cream.