Ingredients
Serves 4-6
Recipe from The Incredible Spice Men by Cyrus Todiwala and Tony Singh
• (1½ oz) medium or coarse oatmeal
• 200 g (7 oz) raspberries
• 400 ml (14 fl oz) double cream
• 1½ tbsp cardamom honey (below), or to taste
• 2¼ tbsp malt whisky
• ½–1 tsp rose water, or to taste
• rose petals, to garnish (optional)
Cardamom honey
• 1 x 250 g (9 oz) jar clear honey
• 1 tsp ground cardamom (about 24 cardamom pods, seeds finely ground)
Cardamom Honey
- Pour half of the honey into a pan and add the cardamom.
- Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75°F (165°F).
- Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered.
- When cool, put on the lid and ideally store for 24 hours before using.
Cranachan
- Heat a heavy-bottomed pan and toast the oatmeal over a low heat, stirring occasionally, until it smells warm and nutty and has changed colour; this will take 10–15 minutes, sometimes as long as 20 minutes.
- Leave to cool.
- In a bowl, crush half of the raspberries to make a rough mash.
- In a separate bowl, whisk the cream with the honey, whisky and rose water until soft peaks form, then fold in the crushed raspberries.
- 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 and garnish with remaining raspberries and some rose petals, if using.
- Drizzle with a wee bit more of the cardamom honey and serve.
