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Whisky cream & jelly with toasted oat crumble & tea sorbet

Whisky cream & jelly with toasted oat crumble & tea sorbet

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus setting and freezing
  • More effort
  • Serves 2

This make ahead, grown-up dessert layers up sweet cream, boozy jelly and crunchy oats - finished with earl grey sorbet

  • Freezable (sorbet only)
Nutrition: per serving


For the sorbet

  • 500ml black Earl Grey tea
  • 150g golden caster sugar
  • 150g liquid glucose

For the cream

  • 100ml double cream
  • 1 egg
  • 25g caster sugar
  • 1 tbsp whisky
  • 1 leaf gelatine , soaked in cold water for 5 mins

For the jelly

  • 100ml whisky
  • 25g golden caster sugar
  • 1 leaf gelatine , soaked in cold water for 5 mins

For the oat crumble

  • 1 tbsp cold butter
  • 1 tbsp plain flour
  • 1 tbsp caster sugar
  • 1 tbsp medium oats
  • ½ tsp clear honey


  • STEP 1

    To make the sorbet, bring the tea, sugar and liquid glucose to the boil in a pan. Make sure the sugar and glucose have dissolved, then strain into a jug and leave to cool completely. Pour into an ice cream machine and churn until frozen, then transfer to a freezer-proof container and freeze until needed.

  • STEP 2

    To make the cream layer, pour the cream into a heavy-based pan and bring to the boil. In a bowl, whisk together the egg and sugar, then pour over the cream and whisk until combined. Rinse out the cream pan and pour in the mixture. Return to the heat and cook gently, whisking all the time, until it reaches 88C – you’ll need a digital thermometer to test this. When it reaches this temperature, it will have thickened and the egg will be cooked. Pass the mix through a fine sieve into a clean bowl. Pour in the whisky, then squeeze any excess water out of the soaked gelatine and add to the bowl. Stir until all the gelatine has melted, then leave to cool a little. Pour into 4 small or 2 large glass dishes, leaving enough room for the jelly, and place in the fridge for at least 4 hours until set.

  • STEP 3

    Make the jelly when the cream layer is almost set, put the whisky and sugar in a small pan and bring to the boil, making sure the sugar has dissolved. Remove from the heat, squeeze out any excess water from the gelatine, add to the pan and stir until melted. Pass the jelly through a fine sieve into a jug and place to one side to cool completely.

  • STEP 4

    Once the cream layer has set, remove from the fridge and pour over the cooled jelly. If you have some left, don’t worry, just leave it to set in the fridge and eat it on its own. Return to the fridge and chill until the jelly has set. Can be made up to 2 days in advance; once set, cover with cling film and store in the fridge.

  • STEP 5

    Heat oven to 180C/160C fan/gas 4. To make the crumble, rub the butter into the flour until it resembles crumbs, then mix in the remaining ingredients. Tip onto a baking tray and bake for 15-20 mins or until golden brown. You will need to stir it a few times to ensure it cooks evenly. Remove from the oven and leave to cool. When cool, bash to a semi-fine crumble. Store in an airtight container until ready to serve.

  • STEP 6

    Remove the set creams from the fridge and sprinkle over a generous layer of the crumble mix. Serve topped with a scoop of tea sorbet. Perfect with a shot of whisky!

Goes well with

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.2 ratings

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