Cranachan
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 cups heavy cream
- Carbohydrate 29 g(10%)
- Cholesterol 163 mg(54%)
- Fat 45 g(69%)
- Fiber 3 g(10%)
- Protein 4 g(8%)
- Saturated Fat 27 g(137%)
- Sodium 47 mg(2%)
- Calories 540
Preparation 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool. 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form. 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours. 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve. From The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses by Richard A. Jones and Sharon Sweeney-Lynch. Text copyright © HarperCollins Publishers, 2010. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.
Preparation 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool. 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form. 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours. 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve. From The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses by Richard A. Jones and Sharon Sweeney-Lynch. Text copyright © HarperCollins Publishers, 2010. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.
