Heston Blumenthal's ice cream cranachan sundae recipe
- 100 g (3.5oz) rolled oats
- 4 tbsp maple syrup
- 170 g (6oz) raspberries, halved
- 2 tbsp fruit sugar
- 160 g (5.6oz) chocolate sauce
- 250 g (8.8oz) vanilla custard
- 200 ml (7fl oz) whipping cream
- 20 g (0.7oz) caster sugar
- 0.25 tsp vanilla paste
- 1 tbsp whisky
- 500 ml (17.6fl oz) salted caramel popcorn ice cream
- 6 mini meringue shells, cut into small pieces
- 6 tsp chocolate-coated popping candy
- Preheat the oven to 160C/gas mark 3.
- Mix together the oats and maple syrup until well combined, then spread out evenly on a baking tray lined with baking parchment.
- Bake for 20 minutes, stirring every 5 minutes or so until golden.
- Remove from the oven and allow to cool completely.
- Meanwhile, mix together the raspberries and fruit sugar and set aside to macerate.
- Melt the chocolate sauce according to the jar instructions until softened.
- Allow to cool a little then mix into the custard, stirring until evenly blended.
- Chill until ready to assemble.
- For the whisky cream, beat together the whipping cream, caster sugar, vanilla paste and whisky until the mixture forms soft peaks.
- To assemble the puddings, spoon the chocolate custard into the base of 6 glasses or bowls, add some of the macerated raspberries, a couple of scoops of ice cream then top with more raspberries.
- Spoon over the whisky cream and decorate with meringue, caramelised oats and popping candy.
- Serve swiftly.
rolled oats, maple syrup, raspberries, fruit sugar, chocolate sauce, vanilla custard, whipping cream, caster sugar, vanilla paste, whisky, meringue shells, chocolate
Taken from www.lovefood.com/guide/recipes/46148/heston-blumenthals-ice-cream-cranachan-sundae-recipe (may not work)