Cranachan Chocolate Cups


This traditiona­l Scottish dessert, served in chocolate cups for a modern twist, is taken from The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands by Coinneach MacLeod (Black & White Publishing, £20) and will make an ideal addition to your Burns Night menu on 25 January. Born and raised on the Isle of Lewis, Coinneach offers many recipes for classic Scottish dishes in his rst cookery book, all accompanie­d by fascinatin­g stories of Outer Hebridean life.


Heat the white chocolate in a bowl in the microwave and stir every 30 seconds until fully melted.

Use a pastry brush to paint two coats of the melted chocolate into silicone moulds, letting the rst coat set before adding the second.

Heat a pan over a low heat. Toast the oats and brown sugar, stirring until the sugar has melted. Tip your oats onto greaseproo­f paper and leave to cool.

Mash 75g of the raspberrie­s until smooth.

Whip the cream to stif sh peaks, then fold in the honey and whisky. Crumble the cooled oats in your hand as you add three-quarters of it to the cream. Swirl the mashed raspberrie­s through the cream to add a ripple effect.

Remove the chocolate spheres from their moulds. Spoon in the cream and top with the remaining raspberrie­s, oats and a drizzle of honey.

 ?? ?? Coinneach likes to use heather honey and Jura whisky in this recipe
Coinneach likes to use heather honey and Jura whisky in this recipe
 ?? ??

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