ICED CRABBIE’S CRANACHAN WITH GINGER SHORTBREAD THISTLES
Ingredients
- 200ml of fresh custard (You can use shop bought)
- 100ml whipped double cream
- 100ml Crabbie’s Scottish Raspberry alcoholic ginger beer
- 200g of frozen raspberries
- 50g Pinhead oatmeal
- 25g brown sugar
- 50ml raspberry coulis
For the shortbread
- 100g plain flour
- 50g cornflour
- 50g icing sugar
- 1 tsp finely chopped stem ginger
- 100g unsalted butter
Method
- Bring to the boil and reduce the Scottish Raspberry Crabbie’s by half then add to the raspberry coulis allow to cool
- Fold whipped cream & custard together then add a few raspberries and raspberry coulis folded through to be quite swirly not all of the mix pink (if you do go too far that’s ok!)
- Pour mixture into a clingfilm lined bread tin or deep mould terrine and put in the freezer overnight is best
- Make shortbread add all ingredients to a bowl and mix until a soft dough roll out to as thick as a £2 coin cut into shapes and bake in an oven 150c for 20-25 allow to cool first
- Place pinhead oatmeal & sugar in a hot pan until sugar dissolves and coats the oatmeal allow to cool
- Remove cranachan from the freezer and take off clingfilm then roll into the oats until they stick and cover the outside of the cranachan
- To serve add a few raspberries to the plate with the shortbread & slice the Iced cranachan
- Serve with a full glass of Scottish Raspberry Crabbie’s & enjoy!