One of the classic Scottish desserts, ‘Cranachan’ is basically whipped cream into which are folded raspberries, toasted oats, honey  and whisky served in a coupe.  To give it something of a contemporary  twist I decided to serve it as an iced parfait for Burns Night this year.  So here goes.

Ingredients (makes 12 individual darioles)

100g rolled oats

5 egg yolks

150g honey

375 g raspberries

2 egg whites

60 g sugar

200ml double cream

75 ml whisky….a good one is better!

Start by laying the rolled oats on a baking sheet and toast in a hot oven until golden brown.

Place the raspberries in a blender and blitz to a pulp (I use frozen, primarily for easy and convenience and because fresh ones are a) not readily available here and b) they are pricey………..we hope to start growing our own before long).

Meanwhile place the 5 egg yolks in a metal bowl and whisk, occasionally placing the bowl over a pan of boiling water.  Be careful not to over heat and therefore ‘cook’ the yolks.   Continuing whisking until the yolks are creamy white in colour and form ribbons when the whisk is removed.

The  honey should be heated until boiling.  With care this is best done in a microwave.  The boiled honey should be poured in a fine gentle stream into the now whitened yolks, continuing to whisk all the time until the honey, egg yolk mix has cooled.  About 5 minutes.

In a separate bowl whisk the egg whites until they are soft firm peaks and then slowly add the sugar, whisking all of the time.

In another bowl whisk the double cream until firm and then slowly add the whisky continuing to whisk.

Fold the pureed rasps into the egg yolk/honey sabayon.  Followed by folding in the whipped egg whites, followed by the whipped cream and whisky.  Finally, fold in the cool toasted oats.

Spoon into individual dariole moulds and freeze for 24 hours before use.

I served the finished parfaits with a rasp coulis and ginger and almond biscuit (cantucci di parto) recipe to follow.

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