VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CINNAMON-OAT CRUMBLE TOPPING
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case of dessert emergencies.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Condiment Oat Cinnamon
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
- Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
WHISKY CREAM
The perfect addition to Christmas pudding - though we say why wait until Christmas. Try it with your favourite crumble or pie for something a bit special
Provided by Jane Hornby
Categories Dessert, Treat
Time 50m
Number Of Ingredients 3
Steps:
- Pour the cream into a large bowl and the whisky and icing sugar. Whip until the cream just holds its shape. Serve alongside the your pudding.
Nutrition Facts : Calories 183 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
RASPBERRY FOOL WITH WHISKY & TOASTED OATS
Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
- Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Nutrition Facts : Calories 321 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
More about "whisky cream jelly with toasted oat crumble tea sorbet recipes"
CRANACHAN (SCOTTISH WHIPPED CREAM WITH WHISKY, RASPBERRIES, …
From seriouseats.com
CURACH - TOASTED OATS WITH HONEY AND WHISKEY CREAM
From cookingchanneltv.com
QUICK DESSERT RECIPE: TOASTED OAT & WALNUT WHISKY TRIFLE ... - KITCHN
From thekitchn.com
SORBET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CRANACHAN RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE WHISKY ICE CREAM - WHISKY ADVOCATE
From whiskyadvocate.com
BEST OAT CRUMBLE TOPPING FOR ANY WARM BAKED FILING
From healthytasteoflife.com
WHISKY CREAM & JELLY WITH TOASTED OAT CRUMBLE & TEA …
From pinterest.com
WHISKY CREAM & JELLY WITH TOASTED OAT CRUMBLE & TEA …
From pinterest.com
GROWN-UP DESSERT RECIPE: WHISKEY SMASH SORBET | KITCHN
From thekitchn.com
WHISKY CREAM JELLY WITH TOASTED OAT CRUMBLE TEA SORBET RECIPES
From findrecipes.info
WHISKY CREAM & JELLY WITH TOASTED OAT CRUMBLE & TEA SORBET RECIPE
From recipecialist.com
CRUMBLE TOPPING (WITH OATS) - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
STEEL CUT OATMEAL WITH IRISH WHISKEY, HONEY, AND CREAM - THE …
From thedailymeal.com
WHISKEY SOUR SORBET RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SWEET WOODRUFF MOUSSE, OAT CRUMBLE, SORREL SORBET RECIPE - BBC
From bbc.co.uk
WHISKY CREAM & JELLY WITH TOASTED OAT CRUMBLE & TEA SORBET RECIPE …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love