Raspberry Cranachan Cheesecake Cream With Butter Shortcake
Raspberry Cranachan Cheesecake Cream With Butter Shortcake
Oat Crumble
Ingredients
- ½ egg white
- 80g oats
- 25g icing sugar
- 1 tablespoon honey
- 25g melted butter
Method
Line a baking tray with parchment and set oven to 180 oC.
Whisk the egg white with a fork and add the other ingredients. Crumble over the parchment and bake until golden and crisp – for about 15 minutes. Cool and break up with a fork.
Cheesecake Cream
Ingredients
- 350g cream cheese
- 250ml double cream
- 45g icing sugar
- 200g frozen raspberries
- 2 tablespoons whiskey
Method
Whip the cheese and cream to soft peaks and add the icing sugar.
Fold in the raspberries and whiskey, and then whisk to break up the raspberries a bit.
Fold in ¾ of the oats and spoon into 6 glasses. Top with remaining oats and serve.
Butter Shortcake
Ingredients
- 200g soft butter
- 100g icing sugar
- 200g plain flour
- 100g cornflour
Method
Set oven to 180 oC and line 2 baking trays with parchment paper.
Beat the butter and sugar until pale and fluffy – this should take 5 minutes with an electric mixer. Fold in the flour and cornflour and mix to a dough. Divide in two. Roll each into a sausage shape about 4cm in diameter. Cut into 1cm thick discs and place on the tray. Bake for about 15 minutes and place on a wire rack to cool.
