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. Leave to cool completely, then crush into small pieces, using a pestle and mortar or a food processor. ”. Bring to a simmer and cook for 10 minutes, or until the cranberries are very soft and breaking up. Place the cranberries, raspberries, sugar and 3 tablespoons of the Drambuie in a saucepan. Delicious served with vanilla ice cream. Bring to a simmer and cook for 10 minutes, or until the cranberries are very soft and breaking up. Lightly grease a baking sheet and a large loaf tin, then line the tin with clingfilm, leaving excess hanging over the sides. One for me, one for Father Christmas! https://www.jamieoliver.com/recipes/category/course/desserts Wipe the pan clean, add the caster sugar and very gently melt over a low heat, without stirring, for about 5 minutes, until molten. “Fresh fruit isn’t the only way to make a crumble, in fact frozen fruit is a gamechanger – try it and see for yourself. “A creamy semifreddo inspired by the oaty Scottish dessert cranachan, and topped with a Drambuie cream. Stir in the toasted oats, coating them in the caramel, then tip onto the baking tray and spread them out evenly. Pour into martini glasses, garnish with a sprig of mint and a little lime zest, and serve. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 50 ml fresh lime juice , (2-3 limes), 100 ml quality bianco tequila, 50 ml triple sec , or cointreau, 1 handful of mixed frozen berries, ½ a bunch of fresh mint , (15g). Remove from the heat and leave to cool a little. Leave to cool, then stir in the rest of the Drambuie to loosen. Transfer the berry mixture to a 25cm x 30cm baking dish and sprinkle over the crumble topping. Squeeze in the juice of half an orange and cook for 5 to 8 minutes, or until the sugar has dissolved and the fruit has softened. Flamboyant, fresh and full of fast festive flavour, this cheeky drink is just the thing for a little pick me up. “Now for a classic cocktail elevated with a frozen berry twist. Rub together with your fingertips until it resembles breadcrumbs, then stir in the almonds and remaining sugar.
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