Local recipes from the National Parks
Recipe for Cranachan
Loch Lomond and the Trossachs National Park
MHOR is a family run business using local produce from the heart of Loch Lomond and the Trossachs National Park
Ingredients:
- 1 punnet Raspberries
- Glengoyne whisky
- 2 tablespoons Pinhead oatmeal
- 1½ tablespoons Local honey
- ½ Vanilla pod
- 2 sheets Gelatine leaves
- ¼ pint Milk
- ¾ pint Cream
- 2 tablespoons caster sugar
- 2 tablespoons water
- small squeeze of fresh lemon juice
How to make it:
- Soak 2 sheets of gelatine leaves in cold water.
- Infuse the vanilla Scrape seeds from half a vanilla pod. Heat ¼ pint of milk with the vanilla. Take it off the heat when it starts to boil to allow the vanilla to infuse. Add the soaked gelatine leaves and make sure they’re dissolved into the vanilla infused milk.
- Toast the pinhead oatmeal in a dry pan. It shouldn’t take very long to toast – a couple of minutes. Keep it moving so it doesn’t burn. Take it off the heat when it starts to change colour (more golden). It should start to smell nutty.
- Add ¾ pint cream & 1½ tablespoons of honey to the vanilla, milk and gelatine mixture. Taste as you go along to ensure you have the correct amount of honey. You may want to add less honey if that suits your palate better.
- Sprinkle some of the toasted pinhead oatmeal into each panna cotta dish. If using glasses, leave oatmeal to sprinkle at the end when panna cotta’s have set.
- Pour the creamy mixture into the dishes.
- Allow the pannacottas to cool then chill in the fridge for 2/3 hours or ideally overnight.
- Make the sugar syrup by heating 2 tablespoons caster sugar with 2 tablespoons water and a small squeeze of fresh lemon juice. Simmer for 4-5 minutes & allow to cool.
- Add the cold syrup to the raspberries – not too much, you can always add a bit more if necessary. Add a small splash of whisky, depending on how good your whisky is and how much you like the taste of it! Let the raspberries soak for 15mins if you can. Add more syrup if you like a sweeter taste.
- Release the panna cottas by running the mould under cold water, running a sharp knife around the top of the mould. Give it a little flick and it should wobble out onto the plate.
- Spoon the raspberries around the panna cotta and serve.
www.mhor.net - more recipes from Tom Lewis at Monachyle Mhor hotel and restaurant
