Le cranachan

Le cranachan écossais, qu’est-ce que c’est ?

Le cranachan est un dessert Ecossais réalisé à partir de crème fouettée aromatisée au whisky, des flocons d’avoine caramélisés au miel et des framboises.

Traditionnellement il était fait à partir de crowdie, un fromage frais à base de lait de vache. Malheureuse ment il est de plus en plus difficile de le trouver en Ecosse, il est donc remplacé par de la crème fraiche fouettée.

Ce plat est généralement un dessert d’été mais on le déguste également le 25 janvier pour le Burns Night.

What is a Scottish cranachan?

Cranachan is a Scottish dessert made with whisky flavored whipped cream, honey caramelized oats and raspberries.

Traditionally it was made from crowdie, a fresh cheese made from cow's milk. Unfortunately it is increasingly difficult to find it in Scotland, so it is replaced by whipped cream.

This dish is usually a summer dessert, but it is also eaten on January 25 for Burns Night.

Recette à base de clémentines et oranges issue du site internet : https://recipes.sainsburys.co.uk/

Ingredients

• 50g rolled oats, toasted
• 4 Taste the Difference oranges - peeled and segmented
• 2 clementines - peeled and segmented
• 200ml double cream
• 1tbsp & 1tsp runny honey, little extra for drizzling
• 1-2tbsp single malt whisky
• 1 square of dark chocolate, grated

Method

1    Heat a frying pan on a medium – high heat. Add the oats and toast until they start to crisp slightly and have a nutty smell. Remove 20g and set aside to cool. Add a good squeeze of honey (roughly 1tsp) to the oats remaining in the pan. Stir for a couple more minutes until darker in colour and sticky. Set aside to cool

2    Prepare oranges using a sharp, serrated knife. Chop off the top and bottom of each one, then slice down the skin following the curve of the orange, removing as much pith as possible but trying not to damage the flesh. Once complete all round, cut between the membranes, easily removing one segment at a time. Chop a third of the orange segments into small pieces, leaving the rest whole

3 Prepare clementines by peeling skin, tearing into segments, and removing as much pith as possible

4 Whip cream slightly until it becomes a thicker, creamier consistency but taking care not to take it quite to soft peaks – I would recommend whisking by hand so as to avoid this. Add 1tbsp of whisky and 1tbsp of honey to the cream and fold in gently. Taste and add another few drops of whisky (up to 1tbsp) if you would like more punch! Fold in the 20g of oats first removed from the pan (without honey) and the chopped orange and any juice that has oozed from them

5 Lay your clementine segments across the base of 4 glasses or bowls and distribute the cream evenly. Top with the whole orange segments, honeyed oats and grated dark chocolate. Add another squeeze of honey if desired. Serve immediately and enjoy!