Cranachan Panna Cotta, Honey and Oatmeal Cream and Glengoyne 15yr Old Syrup

Cranachan Panna Cotta, Honey and Oatmeal Cream and Glengoyne 15 Year Old Syrup

In March 2015, Justin was happy to be recruited to the Visit Scotland stable of Scottish chefs, sharing his favourite recipes, old and new. This is a re-working of the classic Scottish dessert and a particular favourite. Using ingredients easily sourced locally in Scotland, raspberries, oats and whisky. This version give a lighter, fresher end to the meal than the traditional cranachan.

 

Tip
Burn off the alcohol from the whisky before adding to the panna cotta as it mellows the flavour.

Ingredients
The Method

10g oats
80g raspberries
150ml milk
50g caster sugar
20g honey
20ml Glengoyne 15 year old
3 leaves of gelatine
250ml cream

Whisky syrup
10g caster sugar
20ml water
20ml Glengoyne 15 year old

Honey cream
50ml cream
5g toasted oats
5g honey

Cranachan Panna Cotta, Honey and Oatmeal Cream and Glengoyne 15 year old Syrup (serves 4)

1. Toast the oats in a dry pan till fragrant.
2. Add mashed raspberries to the milk and sugar and heat till it is coming to the boil.
3. Add oats, honey and 20ml of the whisky.
4. Add gelatine leaves that have been softened in water for 5 minutes and stir to incorporate mix.
5. Add the cream and chill the mix for 5 minutes.
6. Stir and pour into greased dariole moulds, chill in fridge till required, minimum 2 hours.

To make the syrup
Add all the ingredients to a pan and boil until syrupy consistency.

To make the honey cream
Whisky all the ingredients together until stiff.

To serve
Turn panna cotta out onto serving plate, add a quenelle of honey cream, drizzle with Glengoyne whisky syrup, sprinkle with more toasted oatmeal and finish with fresh raspberries.