METHOD
1. Preheat your oven to 160°C.
2. To make the shortbread, make sure the butter and sugar are at room temperature. Put all the ingredients in a bowl, then with fingers or a blender, mix until you achieve a crumb consistency.
3. Smooth into a baking tray and prick with a fork.
4. Place in the oven for 20 minutes. Then turn the oven down to 150°C and continue cooking until the shortbread is a light brown, approximately another 10 minutes or so.
5. Sprinkle the shortbread with sugar and cut into fingers. Allow them to cool on a wire rack.
6. Make the ice cream base for the whisky and shortbread ice creams at the same time: Mix the cream, milk, vanilla pod and half the sugar in a saucepan and bring to boil slowly.
7. Beat half the sugar with the eggs in a bowl and whisk in the boiling mixture.
8. Sieve back into the pan and stir for two minutes, then divide into two jugs.
9. Light the whisky in a hot pan and then add to portion one of the ice cream mixture.
10. Put the whisky mixture into an ice cream maker – adding the honey after a couple of minutes when the mixture has cooled down.
11. Break up the shortbread fingers in a bag until you have fine crumbs.
12. Add the crumbs to one of the portions of ice cream mixture and put in an ice cream maker.
13. After 5 minutes remove the shortbread mixture from the ice cream maker and place in a circular mould in the freezer.
14. For the raspberry ice cream, blitz the raspberries and yoghurt together with a hand blender, then add sugar to taste. Pour into an ice cream maker. Leave to churn – when finished, spoon into a piping bag for plating up. Leave the bag in the freezer until ready to plate up.
15. While the ice creams are churning / freezing make the oat baskets and honey strips. Using a handheld blender mix butter, sugar, lemon zest, flour and oats together in bowl. Once combined, add the honey gradually to taste, slowly mixing until a batter consistency is created.
16. Using a tablespoon, drop the batter onto a baking tray covered with greaseproof paper and flatten the drops into wide thin circles.
17. Bake in a pre-heated oven at 180°C for around 5-7 minutes.
18. Remove from the oven when they are just browning and mould the tuiles onto upturned, buttered bowls to create basket shapes.
19. When completely cool, remove from the moulds and fill with fresh raspberries.
20. For the honey strips, combine the sugar and water in a saucepan and heat (without stirring) until the sugar is dissolved.
21. Increase the heat and boil quickly until the sugar starts to darken in colour. Add a teaspoon of honey as it is boiling.
22. Once thickened, remove from the heat and use a fork to flick thin strips onto oiled paper.
23. Once cooled – break into desired shapes.
PLATING
Remove the shortbread ice cream base from the freezer and remove from the mould onto a plate. Remove the whisky ice cream from the freezer and place on the shortbread base. Using a piping bag, cover the ‘cheesecake’ with raspberry ice cream topping. Top with the honey strips. Place an oat basket, filled with raspberries, on the side to accompany.
