CHOCOLATE CRANACHAN Cranachan is Scotland's traditional harvest-
time pudding, a blend of Crowdie (an artisanal cottage
cheese), cream, toasted oats, berries, whisky, and honey.
Here, it's updated with crème fraîche (instead of the
Crowdie), toasted hazelnuts, and grated chocolate, and
served parfait-style in individual goblets. To allow the
flavors to meld, assemble the parfaits ahead of time and
chill them overnight before serving.
2 cups coarsely grated bittersweet (not unsweetened) or
semisweet chocolate (about 6 ounces) 1 cup hazelnuts,
toasted, husked, coarsely chopped (4 1/2 ounces)
1/3 cup (packed) golden brown sugar 1 cup old-fashioned
rolled oats (3 ounces; do not use instant)
1 3/4 cups chilled heavy whipping cream
2/3 cup crème fraîche or sour cream 3 tablespoons sugar
3/3 cup whisky
Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown
sugar in medium bowl. Spread oats out on rimmed baking
sheet. Bake until golden brown, stirring occasionally,
about 7 minutes. Stir hot oats into chocolate mixture (hot
oats will partially melt chocolate); set aside until
chocolate firms, at least 2 hours. (Can be made 1 day
ahead. Cover and chill.)
Using electric mixer, beat whipping cream, crème fraîche,
and sugar in large bowl until cream mixture holds peaks.
Fold in whisky.
In each of six 10- to 12-ounce goblets, layer 3/4 cup cream
mixture and 3/4 cup oat mixture; repeat layering. Top each
parfait with 3/4 cup cream mixture and sprinkle with oat
mixture. Cover parfaits and chill overnight.
Bon Appétit May 2004
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````