Vickys Scottish Cranachan, GF DF EF SF NF
Vickys Scottish Cranachan, GF DF EF SF NF

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys scottish cranachan, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Scottish Cranachan, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Vickys Scottish Cranachan, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys scottish cranachan, gf df ef sf nf using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vickys Scottish Cranachan, GF DF EF SF NF:
  1. Take 350 ml double cream, coconut cream or see my recipe link posted below for cashew cream
  2. Take 3 tbsp medium gluten-free porridge oats
  3. Prepare 300 grams fresh raspberries
  4. Make ready 2 tbsp honey or agave nectar
  5. Take 2 tbsp whisky
  6. Prepare 1 tbsp caster sugar or to taste
Steps to make Vickys Scottish Cranachan, GF DF EF SF NF:
  1. Toast the oats by spreading them out on a baking sheet and grilling / broiling until they smells rich and nutty. It won't darken quickly so use your sense of smell to tell when it's done! Let it cool
  2. Make a raspberry purée by crushing half the fruit and sieving it through. Sweeten to taste with a little caster sugar
  3. Whisk the cream until just set then stir in the honey and whisky. Taste the mix and add more of either if you feel the need. Stir in the oatmeal and whisk lightly until the mixture is just firm but don't over-whip the cream - - https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free - https://cookpad.com/us/recipes/332797-vickys-vegan-cashew-cream
  4. Use a clear bowl or glass so you can see all of the layers. Start with a layer of cream and oats at the bottom, then the raspberry puree and whole raspberries and keep alternating. The top layer should be cream with a sprinkle of toasted oats on top. Allow to chill slightly before eatingand serve with a finger of scottish shortbread and a glass of whisky. Perfect for Hogmanay night! - - https://cookpad.com/us/recipes/338131-vickys-lemon-shortbread-gluten-dairy-egg-soy-free

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