For a simple and fun berry dessert, consider Cranachan (CRAN-a-kin), a Scottish dessert traditionally made with raspberries. We got approval from a Scottish friend's mother to try one with the harvest's first strawberries instead, and the result is a new favorite we can't wait to make with every variety of berry, each as they come in season.
This classic dish incorporates many ingredients that can be sourced locally to create a true ode to Minnesota, including oats, cream, honey and even optional whiskey, all layered to make a showstopper fit for any summer gathering.
Ingredients:
- 4 cups fresh strawberries
- 2 teaspoon sugar
- 1/2 cup rolled oats
- 1 1/2 cups heavy whipping cream
- 2 tablespoons honey plus extra for drizzling
- 2-3 tablespoons mascarpone cheese (optional)
- 2 tablespoons whiskey (optional)
Directions:
- Preheat oven to 350°. Spread the oats on a cookie sheet and bake in the oven until they just start to turn golden and give off a nutty aroma, approximately 15 minutes. Remove from oven and cool.
- While the oats toast, wash the strawberries and remove the stems and hulls. In a medium bowl, combine half of the berries with the sugar and mash them into a chunky sauce with the back of a fork. Chop the other half into large bite-sized pieces, reserving a few whole berries for a garnish.
- In a mixing bowl, combine the cream and honey as well as the mascarpone and whiskey. Whisk by hand or with an electrix mixer until it forms stiff peaks, being careful not to overbeat. Taste and add additional honey or whiskey to your preference. Gently fold the oats into the cream, reserving some for topping.
- In juice glasses or other clear dishes, alternate layers of the berry sauce, chopped berries, and cream.
- Chill in the refrigerator slightly, about half an hour, allowing the oats to soften slightly and the cream to firm up. Garnish with the reserved berries, oats and a drizzle of honey.
Makes 6 servings
