Orange cranachan with toasted oats
A whisky and yogurt cream with fresh orange, honey and toasted oats.
Active time20 min
Cooking5 min
Total25 minResting : 5 min
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Ingredients
- 4 blood oranges
- 150 ml whipping cream
- 150 g plain Greek yogurt
- 2 tbsp runny honey
- 50 g pinhead oatmeal
- 2 tbsp whisky
Preparation
Cut the tops and bottoms off the oranges. Cut away the peel and white pith, then release the segments between the membranes. Roughly chop and set aside.
4 blood oranges- knife
- board
Toast the oats in a dry pan over medium heat for 5 min, stirring often, until nutty-smelling but not burnt. Tip onto a plate and cool for 5 min.
50 g pinhead oatmeal- frying pan
- spoon
- plate
Whip the cream with the whisky to soft peaks. Gently fold in the yogurt, honey and cooled oats. Layer the cream and orange in serving glasses and serve immediately.
150 ml whipping cream150 g plain Greek yogurt2 tbsp runny honey2 tbsp whisky- mixing bowl
- whisk
- spoon
- serving glasses
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration