Menu
  1. Home
  2. Recipes
  3. Cranachan panna cotta
  1. Recipes

Cranachan panna cotta

Cranachan panna cotta – recipe

A light summer dessert with a set vanilla cream, crunchy cranachan topping garnished with whisky Gel and fresh raspberries.

...

Ingredients

−
+

Cranachan Pannacotta

For the toasted oats

  • Porridge oats 50.0 g

For Raspberry Gel and Whisky Gel

  • Whisky 100.0 ml
  • Carte D'Or Raspberry Coulis 1L 100.0 ml
  • Ultra Tex 20g

A light summer dessert with a set vanilla cream, crunchy cranachan topping garnished with whisky Gel and fresh raspberries.

...

Preparation

  1. Cranachan Pannacotta

    • Place the oats, milk, double cream, honey and whisky into a pan and bring to the boil.
    • Whisk in the CARTE D’OR Panna Cotta Mix and take off the heat and allow cool slightly.
    • Place the raspberries into the base of the dish.
    • Pass the cranachan mix through a fine sieve then pour into the dishes.
    • Place in the fridge to set for 3 hours.

  2. For the toasted oats

    • Place the honey and oats in a pan and slowly toast until golden in colour.

  3. For Raspberry Gel and Whisky Gel

    • Place the CARTE D’OR Rapsberry coulis into a bowl and whisk in 5g of Ultratex, place the mix into a squeeze bottle prior to service.
    • Place the whisky into a bowl and whisk in 15g of Ultratex, place the mix into a squeeze bottle prior to service.

  4. To Serve

    • Remove the bowls of panna cotta and pipe on the whisky and raspberry gels.
    • Add on a couple of cut raspberries and the toasted oats.