Cranachan, gluten-free Scottish dessert for Hogmaway

Cranachan often enjoyed at festivals like Hogmanay or to celebrate the summer harvest. Made with cream, honey, raspberries and toasted oats, it's simple to make and full of authentic flavors. This recipe is naturally gluten-free if you use certified gluten-free oats for celiacs. Light and refreshing, cranachan is perfect to end a meal on a sweet and fruity note.

Preparation time 30 mins

Cooking time 7 mins

Rest time 30 mins

Total time 1 hr 7 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

100 g certified gluten-free oats
250 ml thick crème fraîche (or coconut cream for a lactose-free version)
2 tbsp honey (ideally heather honey to stay in Scottish tradition)
300 g (or frozen) raspberries
2 tbsp Scotch whiskey (optional)
1 pinch of salt

Preparation

1
To prepare the oats: Toast the oats in a dry skillet over medium heat for 5 to 7 minutes, until golden and lightly fragrant. Stir regularly to prevent it from burning. Leave to cool.
2
To prepare the cream: In a large bowl, whip the cream until slightly stiff, but not too stiff. Add the honey and whiskey (if using) to the cream, and mix gently to maintain smoothness.
3
Assembling the cranachan: In individual glasses or bowls, alternate layers of raspberries, honey cream and toasted oats.
4
Repeat the layers until you run out of ingredients, finishing with a layer of raspberries and a sprinkling of toasted oats for decoration.
5
Rest: Let sit in the refrigerator for 30 minutes to allow the flavors to blend, then serve chilled.

Keywords: gluten-free cranachan, Scottish recipes, gluten-free dessert recipe

Read it online: https://glutenevasion.fr/recette/cranachan-dessert-ecossais-sans-gluten-pour-hogmaway/