adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Frozen cranberry cranachan
0 Likes
Total Time:
1 hour
Creamy semifreddo inspired by cranachan, with Drambuie cream topping. Layers, flavor, and texture perfection. Make ahead friendly.
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
Instructions:
  • Combine cranberries, raspberries, sugar, and 3 tablespoons of Drambuie in a saucepan and simmer for 10 minutes until cranberries are soft. Let it cool, then stir in the remaining Drambuie. Grease a baking sheet and loaf tin, line with clingfilm. Toast oats in a pan until golden, then set aside. In a clean pan, melt caster sugar into caramel, stir in toasted oats, spread on baking sheet. Cool, crush into pieces. For the cream, whisk egg yolks and sugar until thick. Boil honey, pour into yolks while whisking. Whip cream and Drambuie, fold into egg mixture with half of the oats. Layer fruit compote, cream mixture in loaf tin. Freeze overnight, soften before serving. Serve sliced with remaining oats on top.

Similar Recipes