Sat, 18 Dec|
Karen's Cranachan Style Framboisier & Hob Knobs
Time & Location
18 Dec 2021, 20:00
About the Event
Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK for her Cranachan Style Fromboisier with Hob Knobs! Cranachan is a Scottish dessert often served at Hogmanay (New Year's Eve). It is a wonderful mixture of whipped cream with whisky, honey, raspberries and oats. For this beautiful dessert we take those ingredients and make something very like a French Framboisier. We also make a few Hobnobs and decorate with piped chocolate. Fantastic for any celebration!
We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons & bake along as you watch Karen demonstrate all the skills required to make Karen's delicious treat.
Our class will take around 2hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen.
Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.
Places are non-refundable and cannot be cancelled or altered after purchase.
All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.
3x Mixing Bowl
Electric Hand Whisk x2
Baking Tray x2
Baking Paper x2
Small Saucepan x2
Medium Sized Saucepan
Large Shallow Dish
Wooden Spoon or Silicone Spatula
Measuring Jug x2
8-inch Non-Stick Shallow Cake Tin
2.5-inch Round Cooke Cutter
7-inch Loose Bottom Deep Cake Tin, lightly greased and the base lined with baking paper
Cardboard Template made by drawing around the loose base and cutting out
8-inch Shallow Nonstick Cake Tin (for setting jelly in and using the above template)
Length of acetate strip for lining tin lightly sprayed with oil
For the Base:
75g (5 tbsp + 1 tsp) Salted Butter
75g (1/3 cup) Sugar
1tbsp Runny Honey
100g (¾ cups) Plain Flour*
100g (1 cup) Porridge Oats
60g (4 tbsp + 1 tsp) Melted Butter
For the Filling:
200g (1 ½ - 2 cups) Fresh Raspberries
For the Bavarois Cream:
6 Large Egg Yolks**
75g (1/3 cup) Caster Sugar
35g (4 ½ tbsp) Cornflour (Corn Starch)
450ml (2 cups) Milk
1 heaped tbsp Agar Agar Powder***
150ml (2/3 cups) Double (heavy Cream)
2tbsp Whiskey Cream (Baileys) or neat whisky
For the Raspberry Jelly:
200g (1 ½ - 2 cups) Raspberries (fresh or frozen)
100g (½ cup) Caster Sugar
Juice of half a Lemon
1 heaped tsp Agar Agar Powder
2tbsp Freeze Dried Raspberries
50g (approx. 1/3 cup) Dark Chocolate
*1 cup after sifting
**UK Large Egg = US Extra-Large Egg
***Agar Agar is used here instead of gelatin. It is readily available online and is very cheap. It sets much faster than gelatin.
If you have any questions regarding this class please email us at firstname.lastname@example.org.
To see all our other classes which are currently on sale, please click here. Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail.
This ticket is for more than one person, but using one device