Iced Raspberry Cranachan
This delightful raspberry ripple semifreddo is a luscious treat that combines the sweetness of fresh raspberries with the rich creaminess of double cream. The addition of toasted oatmeal adds a delightful crunch to each bite, while a hint of whisky (if desired) enhances the overall flavor profile. This frozen dessert is a perfect way to cool down on a hot day or to impress guests with its elegant presentation and delicious taste.
— Constant Cookbook
Ingredients
- 50g pinhead oatmeal
- 25g soft brown sugar
- 350g raspberries
- 2 tbsp whisky (optional)
- 3 large eggs
- 100ml clear honey
- 300ml pot double cream
Instructions
- Spread the oatmeal and sugar evenly over a tray lined with foil. Toast under a medium grill for 10-15 mins, until browned and caramelised – stir regularly to prevent the mix from burning and sticking. Leave to cool on the tray before peeling off. Break into small chunks and set aside. Grease and line a 900g loaf with cling film, making sure that it does not tear.
- Push the raspberries through a sieve into a bowl to remove any seeds and create a purée. Stir in the whisky, if using, and set aside. Whisk the eggs and honey in a large bowl over a pan of barely simmering water until pale, thick and roughly doubled in volume, then remove from the heat.
- Whip the cream in a separate bowl until it is thick and just stands in soft peaks. Fold the egg mixture into the cream, followed by the oatmeal chunks. Carefully stir through the raspberry purée in a zig-zag so that you get a rippled effect. Pour the mix into the prepared tin, cover with more cling film and put in the freezer for 10-12 hrs (or overnight) until set.
- To serve, remove from the freezer, unwrap the top layer of cling film and turn onto your serving plate. Tease out the iced mixture using the cling film. Cut into slices and serve immediately. Sprinkle with whole raspberries and make extra purée to serve alongside, if you like.
Cook Time
15M
Prep Time
PT35M
Yield
Serves 12
Nutrition
- Calories: 198 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.1 milligram of sodium
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