Cranapana Bread (Original)

Melt the jam mixed with creme de cassis over a medium heat, adding extra whole berries if you like. Toast the oatmeat under a slow grill making sure the oatmeal doesn't brown -
just let the flavour mature.

Add half the toasted oatmeal to the cream and whip to a full consistancy. Pour the jam into wine glasses and fill with the cream mixture. Sprinkle the rest of the oatmeal on top. The jam should still be warm when the dish is served, contrasting with the cream.

Serve with shortbread then sit back and smile smugly at guests' compliments.

Variations : any harvest fruit instead of blackcurrant. To accent the nutty flavour of the toasted oatmeal, add crushed hazelnuts.



/DESSERTS