Strange what comes to mind at mention of the name 'Magnum'.
Some people will think at once of the 1980s television series starring Tom Selleck as a moustachioed private investigator. Others will fondly recall AGM-88 anti-radiation missiles, or various kinds of optimistically branded Dodge, Renault, Vauxhall, Chrysler and Chevrolet motor car.
In fact, the name Magnum seems to have a strange attraction for North Americans, who have bestowed it upon everything from Marvel villains to roller coasters, professional wrestlers and a brand of Trojan condom. (In the US, the term is all about size.)
Here in Broughton, though, folk prefer to conjure up visions of ice creams, 1.5-litre bottles of champagne, and – of course – the landmark bar, restaurant and bastion of civilisation at the corner of Dublin and Albany Streets. By any standards, it looks particularly twinkly and inviting at this time of year.
Just because we can, today we include a recipe for the Magnum's take on Cranachan Cheesecake. Their culinary experts assure us that this traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.
Make it. Eat it. Enjoy it. Grow very large indeed over Christmas.
Magnum Scottish Cranachan Cheesecake
For the Sabayon
2 egg yolks
30g caster sugar
30ml whisky
In a heatproof bowl whisk the egg yolks, sugar and whisky together over a pan of simmering water until thickened and frothy.
For the Raspberry Compote
150g punnet of raspberries
50g caster sugar
1tbsp water
Put all ingredients in a pan and bring to the boil, reduce heat until raspberries begin to break up, strain the raspberries and return the juice to the heat until it forms a syrup. Put raspberries back into the syrup and cool before serving
For the Cranachan Cheesecake
150g soft cheese (Philadelphia)
300ml double cream
30g toasted pinhead oatmeal
2tbsp runny honey
1 gold leaf gelatine soaked in cold water for 5 minutes
Shortbread
Whisk the cream cheese and Sabayon and honey together until combined and creamy.
In a pan, warm 1tbsp of water, squeeze out as much water as possible from the gelatine and add. Whisk until dissolved, being careful not to allow the mix to boil.
Add the gelatine to the cream cheese mix, and add the oatmeal and the cream. Continue whisking until the mix has thickened.
Mix some melted butter with the oatmeal and press into the bottom of a mould, put the cheesecake mix on top and level off with a palette knife. Refrigerate.
