one of my favorite memories of living abroad was traveling to new places each month and eating all of the local foods. there is nothing that expands the experience of a new culture like reading its menus and tasting its dishes. this was a dream for me as a recipe developer and certainly inspired many a recipe.
one of the last trips we took was to edinburgh, scotland. of course, we did all of the proper tourist-y things… the castle, the scotch museum, greyfriars cemetery, the ghost tour of the old town. we even stumbled upon an impromptu bagpipe concert that brought one of us to tears, though i’m not mentioning names.
the food isn’t usually the most memorable part of a trip to scotland, unless we’re talking about haggis (and yes, my brave husband agreed to a few mornings of the stuff at our bed & breakfast), but never before had i ever heard of cranachan. and leave it to the scots to name a dessert with a title that sounds like it should involve a fire-breathing dragon or a knight’s sword.
Cranachan
Servings 4 servings
Ingredients
- 1 cup rolled oats certified gluten-free, if necessary
- 2 tablespoons honey
- Cooking spray
- 1 cup heavy cream
- 1 tablespoon honey
- 1/4 cup cream cheese
- 2 tablespoons bourbon i used Maker's Mark
- 4 ounces raspberries
Instructions
- Combine oats and 2 tablespoons honey in a large skillet over medium-high heat. Spray generously with cooking spray. Stir and cook for 4-5 minutes or until honey is melted and oats are toasty.
- Whip cream and honey with a hand mixer until soft peaks are beginning to form. Whip cream cheese with mixer until loose. Whip cream cheese into whipped cream. Fold in bourbon.
- Layer raspberries, cream and oats in a parfait cup or wine glass.
