ALL

Scottish Cranachan Panna Cotta

IMG_20150524_194022

Decided to try the famous Cranachan dessert but wanted to change it slightly, turned out amazingly good. My first time at trying a Panna Cotta too.

For Panna Cotta:-

10g toasted oats (lightly toast in dry pan)

50g caster sugar

150ml milk

80g mashed raspberries

2 tbsp honey

250ml double cream

20ml Whisky or whisky essence

3 gelatine leaves, soaked in water

1. Mix milk, raspberries and sugar bring to boil then add in oats, honey and whisky reduce heat slightly

2. Add in gelatine and stir through

3. Add in cream, mix through and set aside to cool for 5 mins.

4. Pour into greased ramekins and chill for at least 2 hours.

For the syrup:-

20ml water

5ml whisky

10g caster sugar

1. Put all ingredients into a pan and bring to boil, boil until syrup consistency  (about 2-3 mins)

For the honey cream:-

50ml double cream

5g honey

5g toasted oats

1. Put all ingredients into a bowl and whisk until a stiff consistency  (few mins)

To plate up: turn out the Panna Cotta onto a plate, drizzle the syrup over and scoop some of the honey cream to the side with a couple of raspberries.

Oh yum!

Advertisements

3 thoughts on “Scottish Cranachan Panna Cotta

    1. Cranachan is a traditional Scottish pudding made with whisky, whipped cream, toasted oats, honey and raspberries. The traditional way to serve is in tall glasses but I wanted to try something different. It tastes amazing. Thank you for the like.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s