Scottish Cranachan Panna Cotta

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Decided to try the famous Cranachan dessert but wanted to change it slightly, turned out amazingly good. My first time at trying a Panna Cotta too.

 

For Panna Cotta:-

10g toasted oats (lightly toast in dry pan)

50g caster sugar

150ml milk

80g mashed raspberries

2 tbsp honey

250ml double cream

20ml Whisky or whisky essence

3 gelatine leaves, soaked in water

 

1. Mix milk, raspberries and sugar bring to boil then add in oats, honey and whisky reduce heat slightly

2. Add in gelatine and stir through

3. Add in cream, mix through and set aside to cool for 5 mins.

4. Pour into greased ramekins and chill for at least 2 hours.

 

For the syrup:-

20ml water

5ml whisky

10g caster sugar

 

1. Put all ingredients into a pan and bring to boil, boil until syrup consistency  (about 2-3 mins)

 

For the honey cream:-

50ml double cream

5g honey

5g toasted oats

 

1. Put all ingredients into a bowl and whisk until a stiff consistency  (few mins)

 

To plate up: turn out the Panna Cotta onto a plate, drizzle the syrup over and scoop some of the honey cream to the side with a couple of raspberries.

Oh yum!

Scottish Chocolate, Whisky and Orange Mousse

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Happy World Whisky Day…..May 16th 2015!

 

Visited the Brodie Countryfare in Brodie near Inverness this week and picked up a wee Whisky Essence, thought I would try something different. Decided to make a dessert for after my dinner tonight and help celebrate world whisky day. Uncle Roy’s are made in Moffat in the Scottish Borders www.uncleroys.co.uk , they have won 21 Gold Awards and numerous Scottish Food and Drink Food Excellence awards, a make a variety of sauces, condiments and mustards.

 

100g 70% Dark Chocolate

Juice, strained from 1 x Fresh Orange

200ml Double cream

1 tsp Gelatine

2 eggs, 1 egg yolk

40g caster sugar

2 tbsp Whisky Essence or you can use straight Whisky if you prefer

 

1. If you have an Induction Hob, break up chocolate and melt in a pan on No. 1, if not, melt chocolate in a bowl over pan of hot water.

2. Strained juice into a bowl from orange and add gelatine, heat in a pan of water until gelatine is melted, then add whisky. Remove from heat.

3. Whisk eggs, egg yolk and sugar together until thick and pale in colour.

4. Gently fold the chocolate into the egg mixture and then add the orange mixture and fold through.

5. Whisk the double cream up until thick but not too thick, don’t want it stiff. Keep a tbsp back for decoration later. Then gently fold in the Chocolate mixture until mixed well together and decant into serving dishes, chill for about 1 hour.

6. Simply Delicious!

My Scottish Nutella Creme Brulee (Quick option)

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I love creme brulee and normally make it fresh, but I came accross the wee carton of delight in Aberdeenshire…..a ready made Creme Brulee from Devilishly Delicious based in Stonehaven.

 

Devilishly Delicious™ is a brand born from a true passion and commitment to food by the Macphie family. Based in Aberdeenshire, in the North East of Scotland, Macphie has been creating innovative, premium food ingredients for over 80 years and remain a family run company to this day.

The new Devilishly Delicious™ range heralds a new, exciting chapter in Macphie’s history. Building on its extensive experience and success supplying desserts and sauces into restaurants throughout the UK & Internationally, Macphie are delighted to now bring the new Devilishly Delicious™ range of products to you, to enjoy at home with friends and family.

The Devilishly Delicious™ team are passionate about great tasting food, after all its one of life’s great pleasures! Join the team in this exciting new journey and you too can experiment in the kitchen and create restaurant quality desserts from Devilishly Delicious™.

 

I still had some Nutella left in my cupboard and decided to combine the two to make an absolutely delicious pudding.

 

1. Melt the nutella in a microwave for about 30 secs until slightly smooth and spoon into a ramekin, only enough to cover the base.

2. Empty the DD Creme Brulee into a pan and bring to the boil stirring continually, remove from hob and pour into ramekins.

3. Put into a refrigerator for 1-2 hours to set. Before serving sprinkle some brown demerara sugar on top and heat under a very high grill for about 1-2 mins until bubbly and brown. (or if your lucky enough to have a kitchen blow torch, use that to brown), and serve. Deliciously yummy!

 

If you want to make creme brulee from fresh, here are the ingredients and method:-

1 large carton double cream

100ml milk

1 tsp vanilla extract or 1 pod

4 egg yolks

50g caster sugar

1. Mix Cream, milk and vanilla into a pan and heat through bringing to a boil, remove from heat once boiled

2. Beat eggs and sugar together with an electric whisk

3. Pour slowly the cream mixture into the egg mixture using a handheld whisk

4. Pour mixture into ramekins. Place ramekins into a large roasting oven tray and pour water into large tray so that it covers the ramekins about 1 cm from top. (like a ban marie), place into a preheated oven 160deg for 35 mins.

Amazing Puddings in Argyll

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As it is Scotland food and drink year 2015, I have been looking for some new ideas and quality products, and well……I think I have found the most amazing chocolate pudding EVER!

Bumble lovingly produces mouth-watering, delicious puddings, made from fresh, simple ingredients including Scottish butter and cream, in her kitchen in Achnabreck Farm, Argyll, Scotland

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