Credit to @chefphilmayo Wild foraged Alberta sea buckthorn thyme and sage jam, scotch and vanilla cream, toasted honey oats.
A classic spin on a traditional Scottish dessert of Cranachan. A celebration of fall and harvest enjoyed for generations.
The opportunity to find and use ingredients that I haven’t seen before is one of the reasons I love this province so much! Here’s to foraging for more edible creations!
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