- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Frozen cranberry cranachan
With oatmeal crunch
- Vegetarianv
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 MagazineFruitHoneyDesserts
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
Recipe From
Jamie Magazine
By Jane Hornby
Tap For Method
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
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
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.
Related recipes
Cranberry bakewell
Cranberry granola
Related features
Budget-friendly barbecue recipes
Fail-safe microwave mug cake recipes
How to make a seasonal celebration cake
Recipe From
Jamie Magazine
By Jane Hornby
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited