Recipe: Cranachan Parfait

Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!

Cranachan Parfait

Burns Night is nearly upon us and, if like me, you’re having a Burns supper this weekend, you might be wondering what to serve for pudding.  The main course is, naturally, haggis, neeps and tatties, but what about dessert?  The obvious and most Scottish choice is Cranachan, but so many things can go wrong – too heavy, too many oats, too much whisky.  It’s not to everyone’s like, but it is traditional, so I decided to jazz it up a little and make Cranachan Parfait.

I did some shopping around for other recipes but struggled to find one that was quite right, and so I ended up designing my own.  This is the first time I’ve ever made a parfait so it was quite a challenge – making it a perfect entry for Our Growing Edge, which you can read more about here.

Parfait recipes can be quite tricky and I’ve tried to simplify mine as much as possible, but it does require a little bit of effort.  On the plus side, you don’t need to worry about slaving away in the kitchen all evening while your guests enjoy their drams of whisky.  You can make the parfait a day or two before and keep it in the freezer and it’s out of the way!

Cranachan Parfait

A little effort | Cook: 40 minutes  | Serves 8-10

Ingredients:

  • 100g caster sugar
  • 50ml water
  • 6 egg yolks
  • 300ml double cream, lightly whipped
  • 20g oats, toasted
  • 1 tbsp whisky
  • Punnet of fresh raspberries

Method:

  1.  Line individual moulds or one loaf tin with cling film and set aside – this will make taking the parfaits out much easier!
  2. Put the raspberries into a food processor or blender and blitz to a purée, then pass through a sieve to remove the seeds and set aside.
  3. In a large bowl, beat the egg yolks until they are pale and thick, then set aside.
  4. Put the water and sugar in pan and bring to the boil, then boil rapidly for about 2 minutes and take off the heat.  Slowly add the sugar syrup to the eggs, beating all the time, until fully incorporated.
  5. Fold the whisky through the cream, then add this into the egg mixture, followed by the oats.
  6. Finally, fold the raspberry purée through the mixture, making sure all the elements are fully combined, then pour into your moulds and put in the freezer to set for at least 5 hours, or ideally overnight.

When you are ready to serve, take out of the moulds and place onto your serving bowls or plates.  I have decorated mine with some Chocolate Soil, Masterchef style (recipe to follow) and some fresh raspberries.

Cranachan Parfait

Have a great Burns Night everyone!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect our-growing-edge-badgefood bloggers and inspire us to try new things. This month is hosted by Francesca from Fearless Kitchen

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