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Print this Recipe    Cranachan

Cranachan
Serves 4

1/2 pint double cream
8 oz blackcurrant jam
1/2 cup medium oatmeal
Dash Creme de Cassis (opt)

Melt the jam mixed with creme de cassis over a medium heat, adding
extra whole berries if you like. Toast the oatmeat under a slow
grill making sure the oatmeal doesn't brown - just let the flavour
mature.

Add half the toasted oatmeal to the cream and whip to a full
consistancy. Pour the jam into wine glasses and fill with the
cream mixture. Sprinkle the rest of the oatmeal on top. The jam
should still be warm when the dish is served, contrasting with the
cream. Serve with shortbread.

Variations : any harvest fruit instead of blackcurrant. To accent
the nutty flavour of the toasted oatmeal, add crushed hazelnuts.

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