Jamie Magazine
By Jane Hornby
About the recipe
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.
Recipe From
Jamie Magazine
By Jane Hornby
300g pack of frozen cranberries
150g frozen raspberries
4 tablespoons caster sugar
6 tablespoons Drambuie
OATMEAL CRUNCH
coconut or olive oil, for greasing
75g medium oats
125g caster sugar
FROZEN CREAM
4 medium free-range egg yolks, at room temperature
2 tablespoons caster sugar
100g clear wildflower honey
600ml double cream
3 tablespoons Drambuie
Tags