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Cranachan
Great, asparagus is on the menu, I’m now looking forward to broad beans, Jerseys and raspberries, may have to convince chef to put on a cranachan. Cranachan is right up there alongside rhubarb crumble as my all time fave pud. Actually as a passionate Englishman it hurts me to say the best raspberries in the world are from Scotland, contrary to popular belief raspberries do not like red hot summers. If you look closely at a raspberry you will see it has many fine white hairs, that’s how it gets its name, raspy, meaning hairy.
That’s your biology lesson over, enjoy the café, enjoy the food, enjoy the sunshine.
April 26th, 2010 at 2:08 pm
well, thanks Gregg, always good to learn something new
fancy enlightening those of us with limited knowledge as to what Cranachan is?
May 4th, 2010 at 3:52 pm
It’s a traditional Scottish dessert, combining delicious flavours of cream, raspberries, oats and of course, whisky. Why not try making it? It really is lovely. Hope this helps.
June 8th, 2010 at 11:47 am
Just tried Cranachan for the first time in Norfolk during half term. It was described as the Scottish version of Eton Mess! Shortbread instead of meringue and raspberries in place of the strawbs. Very tasty.
June 8th, 2010 at 11:50 am
Just found out that it was traditionally served in Scotland at the New Year and at some Burns Night suppers. Cranachan is sometimes called Cream Crowdie, with crowdie being a mild soft cheese that was sometimes used instead of the cream. Probably like mascarpone I guess.