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
1/3 cup crème fraîche or sour cream
3 tablespoons sugar
1/3 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
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