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Cranachan (Raspberry Cream)

Source: Gatherings & Celebrations
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Makes 4 servings
2 tablespoons oatmeal, not instant
2 tablespoons chopped peeled almonds
3 tablespoons strawberry jam
3 tablespoons scotch whisky
1/2 teaspoon minced orange zest
1 cup chilled heavy cream
2 to 3 tablespoons sugar
1 1/4 cups frozen raspberries, defrosted
Heat the oven to 350 degrees F. Spread the oats out on a sheet pan, and toast in the oven for 5 minutes. Add the almonds to the pan and continue to toast for about 5 minutes more, or until the nuts and oats are golden brown. Set aside to cool.

Whisk the jam, scotch, and orange zest together in a bowl. (If the jam is clumpy, gently heat the mixture on the stove or in a microwave to loosen it up.) Whip the cream in a chilled nonreactive bowl until the cream holds soft peaks. Don't overwhip the cream or it will be grainy when it chills. Fold the jam mixture and half the oats and nuts into the whipped cream.

Gently stir the sugar with the raspberries, being careful not to break up the fruit. Spoon about 1/4 cup of the raspberries and their juice into the bottom of each of 4 wine glasses. Spoon about 1/4 cup of the whipped cream on top of the raspberries. Follow the cream with another layer of raspberries and top that off with the remaining cream. Sprinkle each cranachan with some of the remaining almonds and oats. Refrigerate for at least an hour before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 346
Fat. Total: 25g
Fiber: 3g
Carbohydrates, Total: 25g
Sodium: 25mg
% Cal. from Fat: 65%
Cholesterol: 82mg
Protein: 3g
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