“Michelin-Star-Worthy Gluten-Free Scottish Cranachan: A Heavenly Fusion of Traditional & Modern Flavors”
Discover a mouthwatering and advanced gluten-free dessert recipe that fuses traditional Scottish flavors with modern culinary techniques. This Michelin-star-worthy Scottish Cranachan features ripe raspberries, toasted oats, and delicate whisky cream, all served in an elegant, photorealistic dish that's perfect for any special occasion.
Allergens
Milk (Dairy), Eggs
Ingredients
- 1 1/2 cups fresh raspberries, divided
- 3/4 cup gluten
- free rolled oats
- 1/4 cup honey
- 2 tbsp Scotch whisky (or gluten
- free whiskey)
- 1/4 cup heavy cream
- 1/4 cup Greek yogurt
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- Fresh mint leaves, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, mix the gluten free rolled oats with honey and whisky. Spread the mixture evenly on a parchment lined baking sheet and bake for 8 10 minutes until golden brown. Set aside to cool.
- In a large bowl, whip together the heavy cream, Greek yogurt, granulated sugar, and vanilla extract until it reaches soft peaks. Fold in half of the fresh raspberries.
- Divide the whisky infused oats among two serving dishes. Layer the raspberry whipped cream on top.
- In a small saucepan, gently heat the remaining fresh raspberries with a splash of water until they soften and release their juice. Strain through a fine mesh sieve to create a coulis, discarding any solids. Drizzle the raspberry coulis over the whipped cream layer.
- Garnish with fresh mint leaves and serve immediately.
Chef’s Insight
This gluten-free Scottish Cranachan recipe showcases the perfect balance of textures and flavors, from the crunchy toasted oats to the silky raspberry coulis and velvety whipped cream. Each component adds a unique layer of depth to this unforgettable dessert experience.
Notes
Be sure to use fresh, ripe raspberries for the best flavor and texture. - For an extra touch of luxury, consider using double cream instead of heavy cream.