It’s time for you to book a on way ticket to Edinburgh thanks to this variation on a cranachan. Which is a Scottish pudding consisiting of whipped cream with whiskey, roasted oats
and crushed berries.
In my version some flavours have remained but it’s lighter and freshier. The creamy oat topping with its specific nutty taste balances perfectly the tangy alcoholic jelly.
And what a joy to bring this wumbly pudding on a table for a moment of retro revival.
Adapted from Phil Vickery in Britain the Cookbook
For 6 jellys:
- In a pan, put 400ml water + 100g sugar + 1 slightly heaped teaspoon of agar agar flakes. Bring to the boil and let it bubble for a minute.
- Turn the fire off and add in 150ml whiskey + the juice of half a lemon.
- Stir well and put the liquid in six individual jelly moulds. Chill in the fridge for 2 hours.
- Turn on your oven on the grill mode. In a small roasting tray, put 100g oats + 3tbsp sugar and stir. Grill it for 10 minutes or until it gets golden and smells heavenly dark and roasted.
- In a bowl, whip 150ml cream until soft peaks. Then, add the roasted oats and get ready to serve.
- Put a jelly per person in a small plate and top with the oat cream.
- Enjoy this boozy dessert outside on a beautiful autumn day.
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Whiskey jelly with an oat cream
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