Cranachan with Mead

Mead-Sweetened Cream with Toasted Oats & Berries - a mead take on a Scottish recipe that's traditionally made with whisky

Ingredients

  • 60g rolled oats
  • 300ml double cream
  • 2 tbsp honey
  • 4 tbsp Dark Forest Honey Mead
  • 300g raspberries

You can use Atlantic Dry Mead or Wildflower Mead instead though the Irish whiskey flavours from Dark Forest Honey Mead are wonderful.

I tried it also with half double cream and half Creme Fraiche

Method

  • Lightly toast the oats in a dry pan – takes about 15 minutes. Don’t turn your back or it will burn.
  • Crush the raspberries, leaving some whole for decoration
  • Whip the cream until it is thick and light with warmed honey
  • Mix in the mead
  • Layer the raspberries and cream mixture in small glasses
  • Garnish with whole raspberries and a scatter of oats
  • Refrigerate for at least 3 hours

4 generous servings or 8 tasters – it’s very rich and luscious. Lovely served in shot glasses.

I was brought up in Scotland and we used to call this dessert “Flummery”, incorrectly it turns out. I’ve also seen it referred to as “Crowdie Cream” or “Curach”…Perhaps we should call it “Meadachan”?

 

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Kate Dempsey