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Cranachan is Scotland's traditional harvest-time pudding but it served us well on our All-English themed dinner.This blend of heavy and sour cream, Scotch whiskey, toasted oats and toasted hazelnuts and grated chocolate, all served parfait-style in individual goblets are made all the better if you allow the flavors to meld and chill them overnight.
- Chez
- 2 cups coarsely grated bittersweet (not unsweetened) 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
- 1 3/4 cups chilled heavy whipping cream
- 1/3 cup sour cream
- 3 tablespoons sugar
- 1/3 cup Scotch whisky
1. Preheat oven to 350°F. Mix chocolate and brown sugar in medium bowl. Spread oats and hazelnuts out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats/nut mixture into chocolate mixture (hot oats/nuts will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)
2. Using electric mixer, beat whipping cream, sour cream and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
3. 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.
