Nova Scotia Wild Blueberries’ Cranachan
Follow along as the Kilted Chef makes a twist on a Scottish Dish by Pastry Chef Helen Buchan
YIELDS:
6 SERVINGS
PREP TIME:
8 HOURS 10 MINS
COOK TIME:
HOURS 20 MINS
TOTAL TIME:
8 HOURS 30 MINS
INGREDIENTS
45g steel cut/pinhead oats (1/3 cup)
80ml Scotch whisky (1/3 cup)
40g steel cut/pinhead oats (1/4 cup)
340g fresh berries or frozen Wild blueberries (2 cups)
2tsp sugar
3tbsp raw honey
3tbsp Scotch whisky
500ml heavy whipping cream (2 cups)
DIRECTIONS :
Prepare the night before:
Toast the first amount of oats in a cast iron or very heavy pan until very lightly browned. This doesn't take long, so keep a close eye on it. Put the toasted oats in a bowl and add 80 ml 2 ¾ oz whisky. Cover and let stand overnight to soak.
The day after soaking the first batch of toasted oats in whisky, toast the second amount of oats, exactly the same as you did the first batch. Remove from heat and set aside to cool.
Select a few choice berries to decorate the tops. Set them aside. Slightly crush the rest of the berries in a bowl, with a spatula or fork. Sprinkle the berries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of whisky. Continue to whip until stiff peaks form, then fold in the whisky-soaked oats.
Assemble the Cranachan:
It is recommended that assembly of the Cranachan is done relatively close to serving time to ensure the dessert is served at its freshest. Don't make it in the morning to serve for dinner. Place a spoonful or two of the berries into the bottom of the serving dishes, enough to cover the bottom of the dish. Cover the berries with some of the cream mixture. Sprinkle the cream with some of the toasted oats. Repeat the layers. Finish with a sprinkle of oats and the uncrushed berries that were set aside. Refrigerate until about 20 minutes before serving, for better flavor.