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Summer cranachan with red, white and blackcurrants
Serves 6 Desserts and puddings
Ingredients
- 55g whole rolled jumbo oats
- 20g hazelnuts, roughly chopped
- 20g pistachio, roughly chopped
- 6tbsp heather honey
- 300ml double cream
- 100g full-fat soft cream cheese
- 2tbsp Drambuie or whisky
- 250g blackcurrants, trimmed
- 100g redcurrants, trimmed
- 50g white currants, trimmed
Method
Preheat the oven to 180C/350F/ Gas 5. Put the oats, nuts and 3 tablespoons of the honey on a baking sheet and without mixing, put in the oven for 2 minutes to melt the honey. With a large wooden spoon, turn the mixture to coat evenly in the honey and bake for around 7 minutes until the oats are golden. Remove and turn the mixture with a spatula to loosen from the sheet then leave to cool and harden.
Put half the double cream into a bowl then mix in the cream cheese, 2 tablespoons of the honey and the Drambuie or whisky. In another bowl, whisk the rest of the cream until floppy and fold into the cream cheese mixture and chill.
Put half the blackcurrants in a small pan with the last tablespoon of honey and heat to soften the berries then cool completely.
Spoon layers of both mixtures, softened blackcurrants and whole black, red and white currants into glass goblets, finishing with a topping of oat mixture and berries and spoon over any juice.
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