A creamy Scottish dessert; the perfect end to a vegan Burns’ Night supper.
In my brief series of Scottish delights here on the blog, Cranachan is another a simple dish, using thoroughly Scottish ingredients: oatmeal, raspberries and whisky.
In order to veganise it, I’ve diverged from tradition by using coconut cream and maple syrup (instead of double cream and honey).
It comes out just as light and tastes just as good.
Originally, Crowdie (a simple curd cheese) was used in this dessert, and I’ve noticed that a lot of Cranachan recipes bypass this, but it’s so easy to do, I thought I’d go back to the very beginning and make some, because it’s actually very easy.
Crowdie is made by curdling milk and separating the curds from the whey. Incidentally, you end up with a lovely soft cheese that resembles Ricotta and can be flavoured with salt, pepper and herbs such as chives or basil.
The whey can be used in soups and stews, so there’s no waste!
PS. Cranachan recipe with or without Crowdie follows below!
makes between 220 – 275 gms.
Cook’s Note: a jam thermometer is useful here – but not absolutely essential.