Monday, 20th November 2017
RECIPES Article
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This Month's Magazine
The Chef at KOKOMO recommends a CRANACHAN

The Chef at KOKOMO recommends a CRANACHAN

Originally this traditional Scottish ‘cranachan’ celebrates the new harvest, but we can enjoy it all year-round. There are many variations, but the trick is in the slow toasting of the oatmeal; this is then mixed into the dish at the last minute to retain the texture.

INGREDIENTS

For the cardamom honey

  • 1 x 250g/9oz jar clear honey
  • 20 cardamom pods, seeds only, finely ground

For the cranachan

  • 40g/1½oz medium or coarse oatmeal
  • 200g/7oz raspberries
  • 400ml/14fl oz double cream
  • 2 tbsp cardamom honey (from above), or to taste
  • 3 tbsp malt whisky
  • ½-1 tsp rosewater, or to taste
  • rose petals, to garnish (optional)


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METHOD

  1. To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic.
  2. Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey starts to bubble at the edges. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir and leave to cool, uncovered. When cool, put on the lid and ideally
    store for 24 hours before using.
  3. To make the ‘cranachan’, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring until it smells warm and nutty and changes colour. This will take 10-15 minutes. Leave to cool.
  4. In a bowl, mush half of the raspberries. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form, then fold in the crushed raspberries.
  5. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the ‘cranachan’ into small glasses, garnish with the remaining raspberries and some rose petals. Drizzle with a wee bit more of the cardamom honey and serve.



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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