Cranachan Parfait, a French twist to the traditional Scottish dessert of cream, honey, Whisky, oats, served with raspberries, buttery shortbread and topped with a crunchy oat praline.
Chill a large bowl in the fridge for the cream. Place the egg yolks in a large bowl, heat the honey without boiling it and pour it over the yolks and beat with electric beaters (or a stand mixer) for about 10 minutes until thick and moussy. Add the Whisky and beat again until well mixed.
In the chilled bowl, whisk the cream like a Crème Chantilly until soft peaks and the same consistency as the yolk-honey mixture. Gently fold the 2 mixtures together and spoon either into spherical silicone moulds (this used 10 spheres), greased muffin tins, or in a lined cake tin. Transfer to the freezer and leave overnight to set.
In a saucepan, heat the sugar with a few drops of water. Just as it starts to change colour after about 5 minutes, stir using a wooden spoon until the sugar is completely dissolved and the caramel is medium golden. Add the butter and stir to mix well then pour in the oats. Stir until the oats are well covered then immediately transfer to a baking tray.
Once cool, break the praline into small pieces and reserve in a jam jar. (This can keep for about 10 days)
Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
Cream the butter and sugar together in a large bowl until pale and creamy (either by hand or in a stand mixer). Gradually add the flour, rice flour and salt until the mixture comes together into a dough that's easy to work with.
Spread the mixture into a greased non-stick baking tin and thinly even it out using a palette knife. Alternatively roll the dough out with a rolling-pin until about 1cm thick and bake in the oven for about 25 minutes until golden brown.
When the mixture is still soft and warm, cut out disks with a cookie cutter (the same size as the moulds). Leave to cool on a wire tray.
When ready to serve, place the shortbread disk on each plate (spread each with raspberry jam if no fresh raspberries), turn out the frozen parfaits at the last minute and place on top. Sprinkle with the oat praline and, if using, serve with fresh raspberries.
This recipe can be made even easier without the moulds or shortbread. Simply freeze the honey and Whisky cream in a lined cake tin overnight and slice before serving. Serve with the oat praline and a glass of single Malt Whisky.
Store the egg whites in the fridge for 3-4 days and make macarons or financiers with them (recipes in my books). Otherwise freeze the whites until later!