Raspberry cranachan dessert

Neil Mugg

Neil Mugg

11th June 2013

Raspberry cranachan dessert

Neil Mugg, head pastry chef at Gleneagles
4 portions approx

Ingredients

  • Sugar tube
  • 150g fondant
  • 100g glucose
  • Oat praline
  • 20g Medium oatmeal
  • 30g Caster sugar
  • Cranachan mousse
  • 100 ml sauce anglaise
  • 100ml soft whipped cream
  • 100 ml raspberry coulis
  • 20g oat praline
  • 20 ml honey
  • 20 ml Drambuie
  • 3 sheets gelatine
  • Oatmeal tuille
  • 40g butter
  • 40g caster sugar
  • 40g glucose
  • 40g medium oatmeal

Method

Sugar tube
Place on low heat until dissolved
Boil to 150 degrees and pour onto silicone paper until cold
Blitz to a fine powder
Sieve onto a pre cut stencil – size of your choosing.
Re-form in oven approx 140 degrees C. until just melted. Do not caramelise or boil.
Form round small rolling pin or suitable object.
Cool and remove
Store airtight and use as required.
Oat praline
Make a “dry” caramel in pot by adding in sugar gradually to make a caramel over a medium heat.
Add in oatmeal and transfer onto silicon paper to cool.
When cool, blitz in the blender to a fine powder.
Use as required
Cranachan mousse
Warm a little coulis and dissolve softened gelatine.
Fold all together.
Allow to set in fridge.
Pipe into sugar tubes when set.
Oatmeal tuille
Bring butter, sugar and glucose to the boil, stirring regularly to make sure butter is melted.
Remove from heat and add in oatmeal.
Roll out thinly in between 2 sheets silicon paper
Bake at 175 degrees Celsius until golden. Cut into desired shape.
Store airtight and use as reqd.
Assembly
Fill tube with Cranachan mousse.
Sit on oatmeal tuille
Garnish to your choosing with raspberries and coulis
Finish with a scoop of Drambuie ice cream