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Cranachan scozzese

Molti anni fa, avevamo un piccolo caffè a Merritt Island in Florida, dove si servita solo colazione, e pranzo e in qualche occasione speciali, la cena. Abbiamo preparato Cranachan a colazione, ed è stato uno dei nostri piatti più popolari.

Cranachan è un dessert molto vecchio e tradizionale scozzese, deliziosamente decantato, servito in occasioni speciali, matrimoni e anche Natale. Al nostro caffè, Cranachan era così popolare che ci è stato chiesto di fare una torta per vari compleanni!

Amiamo assolutamente questo dolce e sappiamo che lo farai anche tu perché è molto facile da realizzare.

Cranachan – Serve 4

  • 175 grm Muesli croccante
  • 200 grm di crema di formaggio Philadelphia, a temperatura ambiente
  • 75 ml di whisky
  • 284 ml di crema, leggermente montata
  • 300 grm di lamponi freschi
  • Miele per guarnire
  1. Mescolare la crema di formaggio e il whisky in una ciotola fino a che si puo’ spalmare. Lavorate il composto, la crema e il muesli (mettendo da parte alcuni dei muesli per guarnire).
  2. Piegare con cura nella crema di formaggio, due terzi dei lamponi, coprire la ciotola e conservare in frigorifero per 30 minuti fino a quando è pronta a servirla.
  3. Per servire, dividere alcuni dei lamponi sul fondo di un bicchiere da dessert, riservando il resto per guarnire. Dividi il Cranachan tra i bicchieri da dessert, completa con muesli croccante e i lamponi rimanenti, quindi condisci con il miele.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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