This is loosely based on the Scottish classic, Cranachan, a blend of toasted oatmeal, raspberries, whisky and cream.
225g/8oz clear honey or golden syrup
175ml/6fl oz whisky
225g/8oz fresh or frozen raspberries (thawed if frozen), plus 100g/4oz to decorate
50g/2oz oat-based muesli
100g/4oz golden caster sugar
500ml tub raspberry sorbet
850ml/1½ pints double cream
8 egg yolks
Takes 1½ –1¾ hours, plus overnight freezing • Serves 8
1 Warm 4 tablespoons of honey with 6 tablespoons of whisky. Spoon raspberries into a freezer-proof serving bowl, pour honey mix over, stir, cool. Heat muesli and sugar in a small pan until it caramelizes. Pour on to a lightly oiled baking sheet. When cold, break into rough pieces and whiz half in a food processor to chop finely. Store rest.
2 When raspberries are cold, scoop sorbet on top. Lightly whip 600ml/1 pint of the cream, slowly adding whisky. Warm remaining honey in a pan. Whisk egg yolks for 4–5 minutes, adding the hot honey until lightly thickened. Fold in whipped cream and muesli. Spoon on to sorbet, freeze overnight.
3 Whip remaining cream, spoon over, top with muesli and raspberries. Leave at room temperature 10 minutes before serving.
• Per serving 864 kcals, protein 7g, carbohydrate 63g, fat 61g, saturated fat 36g, fibre 1g, sugar 54g, salt 0.24g