Frozen cranberry cranachan

Name: Frozen cranberry cranachan
Total time: 1 h
Yield: 12
Ingredients: 300 g pack of frozen cranberries; 150 g frozen raspberries; 4 tablespoons caster sugar; 6 tablespoons Drambuie; coconut oil or olive oil, for greasing; 75 g medium oats; 125 g caster sugar; 4 medium free-range egg yolks (at room temperature); 2 tablespoons caster sugar; 100 g clear wildflower honey; 600 ml double cream; 3 tablespoons Drambuie

With oatmeal crunch

Vegetarianv

“A creamy semifreddo inspired by the oaty Scottish dessert cranachan, and topped with a Drambuie cream. It ticks all the boxes when it comes to layers, flavour and texture – and better still, it can be made in advance. ”

Serves 12

Cooks In1 hour plus cooling and freezing

DifficultyNot too tricky

Jamie Magazine Fruit Honey Desserts Puddings & desserts

Nutrition per serving

Calories 435 22%
Fat 29.9g 43%
Saturates 18.0g 90%
Sugars 30.3g 34%
Salt 0.11g 2%
Protein 4.1g 8%
Carbs 34.0g 13%
Fibre 1.3g -

Of an adult's reference intake

Jamie Magazine

By Jane Hornby

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Ingredients

300 g pack of frozen cranberries
150 g frozen raspberries
4 tablespoons caster sugar
6 tablespoons Drambuie
OATMEAL CRUNCH
coconut oil , or olive oil, for greasing
75 g medium oats
125 g caster sugar
FROZEN CREAM
4 medium free-range egg yolks , (at room temperature)
2 tablespoons caster sugar
100 g clear wildflower honey
600 ml double cream
3 tablespoons Drambuie

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Jamie Magazine

By Jane Hornby

Tap For Ingredients

Method

Place the cranberries, raspberries, sugar and 3 tablespoons of the Drambuie in a saucepan. Bring to a simmer and cook for 10 minutes, or until the cranberries are very soft and breaking up. Leave to cool, then stir in the rest of the Drambuie to loosen.
Lightly grease a baking sheet and a large loaf tin, then line the tin with clingfilm, leaving excess hanging over the sides.
Toast the oats in a dry, non-stick pan for 5 minutes, or until golden, stirring often. Tip them onto a plate and leave to cool.
Wipe the pan clean, add the caster sugar and very gently melt over a low heat, without stirring, for about 5 minutes, until molten. Once most of the sugar is liquid, gently swirl the pan to mix it into a smooth, golden caramel.
Stir in the toasted oats, coating them in the caramel, then tip onto the baking tray and spread them out evenly. Leave to cool completely, then crush into small pieces, using a pestle and mortar or a food processor. You can make this a day or two ahead – just store in an airtight tin in a cool place until needed.
For the cream, add the egg yolks to a large bowl and whisk in the sugar with an electric whisk, until very thick and creamy, for about 5 minutes.
Bring the honey to the boil in a small pan over a medium heat, let it cool for 1 minute, then pour into the yolk mixture in a steady stream, whisking constantly. Very softly whip the cream and Drambuie together in a large bowl, then fold this into the egg mixture, followed by half of the crunchy oatmeal.
Spoon a couple of tablespoons of the fruit compote into the base of the loaf tin, top with a third of the cream, then repeat the layers until you have used all the cream and fruit. Run the handle of a teaspoon through the mixture to ripple the fruit a little. Leave in the freezer overnight.
Remove from the freezer 10 to 15 minutes before serving, to allow it to soften slightly, then cut into slices and serve with the rest of the crunchy oats scattered on top.