- 4
Ingredients
- 1 sprig of fresh rosemary
- zest and juice of 1 orange
- 1 knob butter
- 100 ml double cream
- 140 ml low-fat yoghurt
- 500 g frozen summer fruits
- 3 tablespoons honey
- 100 g rolled porridge oats
- 2 tablespoons caster sugar
- 1 splash whisky
- 2 fingers butter shortbread
Preparation
Step 1
This is my version of a classic Scottish dessert – it's kind of a cross between a sundae and an Eton Mess – perfect as a treat.
Read more at http://www.jamieoliver.com/recipes/fruit-recipes/cranachan-sundae/#kavmZbVWUbLFGPye.99
Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.
After a few minutes the berries should have started to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices left behind in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.
Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.
Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add a splash of whisky and the yoghurt and gently fold in.
Get yourself 4 tumblers or glasses. Spoon a little fruit into the bottom of each one with a drizzle of the syrup. Top with some cream, crumble over a little shortbread, then follow with some oats and so on, until you've either filled your glasses or run out of stuff. Top with the last few oats and serve.