Whisky cream & jelly with toasted oat crumble & tea sorbet

Whisky cream & jelly with toasted oat crumble & tea sorbet

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Prep: 40 mins Cook: 10 mins 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

Nutrition and extra info

  • sorbet only

Nutrition: per serving

  • kcal733
  • fat35g
  • saturates21g
  • carbs59g
  • sugars47g
  • fibre1g
  • protein7g
  • salt0.2g
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Ingredients

    For the sorbet

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

    For the cream

    • 100ml double cream
    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 25g caster sugar
    • 1 tbsp whisky
      Whisky

      Whisky

      wisk-ee

      Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

    • 1 leaf gelatine, soaked in cold water for 5 mins
      Gelatine

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    For the jelly

    • 100ml whisky
      Whisky

      Whisky

      wisk-ee

      Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

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

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    For the oat crumble

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

    Method

    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.

    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.

    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.

    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.

    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.

    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!

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