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We hope you got insight from reading it, now let's go back to vickys scottish cranachan, gf df ef sf nf recipe. You can cook vickys scottish cranachan, gf df ef sf nf using 6 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Vickys Scottish Cranachan, GF DF EF SF NF:
- Take 350 ml of double cream, coconut cream or see my recipe link posted below for cashew cream.
- Get 3 tbsp of medium gluten-free porridge oats.
- You need 300 grams of fresh raspberries.
- Get 2 tbsp of honey or agave nectar.
- Take 2 tbsp of whisky.
- Prepare 1 tbsp of caster sugar or to taste.
Instructions to make Vickys Scottish Cranachan, GF DF EF SF NF:
- Toast the oats by spreading them out on a baking sheet and grilling / broiling until they smells rich and nutty. It won't darken quickly so use your sense of smell to tell when it's done! Let it cool.
- Make a raspberry purée by crushing half the fruit and sieving it through. Sweeten to taste with a little caster sugar.
- Whisk the cream until just set then stir in the honey and whisky. Taste the mix and add more of either if you feel the need. Stir in the oatmeal and whisk lightly until the mixture is just firm but don't over-whip the cream https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free https://cookpad.com/us/recipes/332797-vickys-vegan-cashew-cream.
- Use a clear bowl or glass so you can see all of the layers. Start with a layer of cream and oats at the bottom, then the raspberry puree and whole raspberries and keep alternating. The top layer should be cream with a sprinkle of toasted oats on top. Allow to chill slightly before eatingand serve with a finger of scottish shortbread and a glass of whisky. Perfect for Hogmanay night! https://cookpad.com/us/recipes/338131-vickys-lemon-shortbread-gluten-dairy-egg-soy-free.
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