Jamie Magazine
By Jane Hornby
1 hr plus cooling and freezing
Not Too Tricky
serves 12
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
Ingredients
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
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.
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