“Mouthwatering Gluten-Free Scottish Cranachan: A Luxurious Dessert Experience”
Delight in this luxurious gluten-free Cranachan recipe, a traditional Scottish dessert with an elegant twist. Indulge in the mouthwatering combination of fresh raspberries, whisky-soaked oatmeal, and delectable Scottish cream. This sensory experience is perfect for special occasions or an upscale dinner party.
Allergens
Dairy, Eggs (in the whisky), Nuts (optional)
Ingredients
- 1 cup fresh raspberries
- 3 tbsp gluten
- free oatmeal, soaked in 2 tbsp Scotch whisky for at least 30 minutes
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- A sprinkle of toasted almond flakes (optional)
Instructions
- In a mixing bowl, whisk together the heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks form. Set aside in the refrigerator.
- Gently fold the soaked and drained gluten free oatmeal into the whipped cream mixture. Be careful not to overmix.
- In a separate bowl, gently mix together the fresh raspberries and a splash of Scotch whisky.
- To serve, layer the raspberries and Whisky Soaked Oatmeal Cream in alternating layers or swirls in a serving dish or individual glasses for a visually stunning presentation.
- If desired, sprinkle with toasted almond flakes for added texture and flavor.
Chef’s Insight
Using a higher quality Scotch whisky can enhance the overall flavor of this dish.
Notes
This recipe can be easily doubled or tripled to serve a larger crowd. Use caution when handling raw eggs if using a traditional method for the whipped cream.