It has been 5 months since I posted about Scottish Shortbread and my painfully glorious infatuation/addiction to Outlander. The daily gifs to the dear coworker who introduced this universe to me. The unceasing Twitter followings of anyone remotely associated to the show (my personal favorite, Terry Dresbach, the costumed designer and wife of the show’s creator), and of course the mastermind herself, Diana Gabaldon. And allllll the red wine.
I won’t lie, it was hard to wean myself off of my time in the mystical Scottish highlands. I zoomed through the first 5 of 8 books, then realized, like any true addict, that I had been on a bender. A bender of red wine and relentlessly fascinating historical fiction. Slowly, I had to cut myself off from not just the books, but also the Starz show adaptation.
That. Freaking. Show. Starz Breaking Bad‘ed its fans by premiering the first half of the season, then thought it would be a riot to wait over 6 MONTHS to resume the season and rescue us crazed she-fans from the cliffhanger on which they left us.
What will happen to Claire in the hands of the sadistic Black Jack Randall? How did the showmakers manage Claire’s punishment scene for disobeying Jamie without infuriating every modern woman? How does Claire tell Jamie she’s from the twentieth century? What’s it like seeing Jamie and Jenny together at Lallybroch? HOW is anyone going to watch that flashback scene between Jamie and Black Jack?
We know what happens and how it happens. But we haven’t seen it happen. Yet.
Finally. Droughtlander has come to an end. On April 4, episode 9 premieres.
And so will my infatuation.
To honor the Outlander oblivion into which I will soon enter, I started researching traditional Scottish desserts.
So now we have Raspberry Cranachan.
It took me about two weeks to remember how to spell the word “cranachan”. At its base, it is a trifle. Oats slowly toasted, layered with a sweet whipped cream with Scottish whiskey folded in, and sweet, fresh raspberries.
It makes sense to me. I imagine Jenny Fraser Murray roaming the heather surrounding Lallybroch, picking the freshest and ripest red raspberries and coupling them with the sweetest cream from her best milking cow, layered with sweet, toasted oats that were grown on her own childhood land. Beautiful and simple. Sweet, nutty, creamy, and bursting with the tartness of fresh raspberries.
Should you not own Scotch, feel free to substitute it for bourbon (which I almost did, but wanted to try authenticity over comfort). Should you not possess Scotch OR bourbon, your whipped cream can stay alcohol free – maybe add a teaspoon of vanilla to compensate.
Now if you need me, I’ll be excitedly rocking back and forth in anticipation of next Saturday.
Scottish Raspberry Cranachan
- 1/2 cup oats
- 1 cup fresh raspberries
- 2 tablespoons natural honey
- 2 tablespoons Scottish Whiskey
- 1 pint heavy cream
- 1 tablespoon powdered sugar
- Over a low flame, toast the oats in a heavy skillet. Stir consistently until slightly golden and you smell a nutty flavor, about 8 minutes. Don't cook over more than a medium-low flame, as the oats will burn.
- In a stand mixer with the whisk attachment, whisk the heavy cream on medium-high speed until soft peaks form, then mix in the powdered sugar until combined. Gently fold in the honey and Scotch.
- In individual serving dishes, or one large one, layer the heavy cream, then the raspberries, then the oats. Continue in that order until it reaches just below the top.