Iced cranachanby anne brown |
| Preperation time: 12 hours 30 mins Cooking time: 5 mins Serves: 4 |
| Recipe Ingredients |
| 365g caster sugar; 2 tbsp water; 115g pinhead oatmeal; 6 egg whites; 200ml double cream; 300ml single cream; fresh raspberries to serve. |
| Recipe Method |
| Put 115g of caster sugar in a pan along with the
water. Bring to the boil. When the mixture starts to turn golden
brown, stir in the oatmeal then pour onto an oiled tray. Leave to
cool. When cold, use a rolling pin to bash into small pieces. Whisk the egg whites with the remaining sugar in a clean bowl over a pan of hot water until the sugar dissolves. Remove from the heat, and using an electric whisk, whisk until cold. In a separate bowl put the double and single cream and whisk together until it thickens slightly. Fold into the egg mixture and add the oatmeal praline. Line a loaf tin with cling film and pour in the mixture. Freeze overnight. Remove from freezer 15 minutes before serving and cut into slices. Serve with fresh raspberries. |
| More recipes: |
| chocolate
orange tart Hazelnut meringues with blackberries Frozen chocolate mousse Raspberry cranachan Cod gratin with wholegrain mustard |
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