This Monday I sat for a chat session where a friend from England shares an excellent Scottish dining experience with me. Her husband was there for his business trip and you know girls can never miss to pack the bag be a part of the journey where there is ample scope to shop and dine specially when New year is so near and the good news this time fortunately they met few of their Scottish friend. Now these hungry Scot friends take them for a treat to Boisdale of Belgravia, which is one of London’s most fashionable haunts of highland hospitality. “Magnificent restaurant, bar, courtyard and live jazz …. The blood red walls, exuberant tartan décor a unique old style atmosphere mesmerized her while her husband get totally carried away by the hypnotic scent of Cuban cigars and unbelievable collection of whiskey….o… ho! Men will remain men and when it comes to good cigar and wine there are nobody to stop them. It‘s dinner time so poor boy have to return to their dining table after his visit to the Cigar terrace. She told that Boisdale is one of the most iconic restaurants in London for its award winning Scottish menu. The menu sound quiet interesting to me dishes like Raviolo of spinach & sorrel with toasted walnuts, sage & parmesan butter sauce , Handpicked Unpateruised Herbridian Crab with Spiced Avocado,Cornish mutton & wild mushroom pie with rosemary and garlic mashed potato topping , Half a roast free range corn fed Black Leg chicken and few more delectable delicacies, the reason may be because I never tasted Scottish cuisine and somehow I feel very organic, healthy, fresh flavors of countryside. Now that’s what my instinct says talking to my friend but to know the real flavor someday I have to visit Boisdale and give all those a try but for now I am making Raspberry-Cranachan. Truly speaking when she told me about this dessert, since then I am drooling . It is creamy , delicious and what is more appealing for my lazy bones – it is super easy.
This year I decided to rock my Christmas party with this delicious Scottish dessert Raspberry-Cranachan . If you want something different, something Scottish for coming parties then don’t miss it .
Double cream 1/2 cup Raspberry puree 1/4 cup Toasted oatmeal 2 table spoon Scottish whisky 1 teaspoon Fresh raspberries 6 Scottish honey 1 table spoon or to taste Leaf gelatin 1g
Oats can easily burn so with little care, scatter them on to a baking tray and toast under grill or in a low oven until golden brown.Your toasted oatmeal is ready.
Soak gelatin leaf in cold water for 10 minutes. Whip double cream to soft peak. Now gently fold in the raspberry puree, honey( if you can get the Scottish one go for the regular honey), whisky(any good malt whisky will do) and the toasted oatmeal with your spatula. Drain and melt the gelatin make sure not to boil it.
Then fold it in to the cream mix. Keep it in refrigerator for 30 minutes to 1 hour before serving. Serve it in individual serving glass or dishes garnish with honey glazed raspberry (toss fresh raspberry in warm honey) and then drizzle this warm honey with whisky over it. This whisky not only add a Scottish taste but give awesome kick to the flavor. Your delicious, creamy traditional Scottish dessert is ready.
*To make it more healthy instead of double cream use equal quantity whipping cream and fromage frais, instead of whisky you can use brandy or apple juice. Yes taste will definitely differ but in festive parties healthy you is more important to your family and friends.
Be Happy And Stay Healthy.