Scottish Cranachan Dessert with Ginger
A traditional whisky, honey, cream and toasted oatmeal dessert, spiced up with ginger in syrup and the sweetness offset by fresh red currants.
For the granola
- 70 g rolled oats
- 35 g butter
- 35 g runny honey
- 1 tsp ground ginger
For the whisky cream
- 300 ml double cream
- 80 g ginger in syrup 4 balls
- 45 g honey on the comb
- 150 g redcurrants save four sprigs for decoration
- 1 tbsp Green Ginger Wine
- 1 tbsp Single Malt Whisky
To make the ginger oat granola
Place the oats and ground ginger in a bowl and stir with a spoon, add the butter and runny honey.
Microwave for 2 minutes or until the butter and honey has melted.
Stir until all the oats are covered, turn out onto a baking tray in a shallow layer.
Bake at 180 C for 10-15 minutes. Check after 5 minutes and stir to ensure the granola browns evenly.
Once the granola is a deep golden brown, remove from the oven and leave to cool.
To make the Cranachan
Whip the double cream until your beaters just start to leave a trail in the cream. You don’t want it too thick as the oat granola will thicken it.
Chop the preserved ginger balls into small pieces.
Chop the honeycomb into small pieces.
Using a fork, remove the redcurrants from their stalks (keep four stalks for decoration)
Mix the ginger, honeycomb and redcurrants into the whipped cream. Add 1 tbsp Green Ginger drink and 1 tbsp Balblair 1990 Highland Single Malt Whisky and stir to combine.
Just before serving add 50g of the oat granola to the cream and stir gently.
Calories: 547kcalCarbohydrates: 51gProtein: 4gFat: 36gSaturated Fat: 21gCholesterol: 121mgSodium: 96mgPotassium: 222mgFiber: 3gSugar: 34gVitamin A: 1335IUVitamin C: 15.8mgCalcium: 70mgIron: 1.3mg
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