Σάββατο, 11 Μαΐου 2013

Cranachan sundae

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.

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


Method

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.


Nutritional Information - Amount per serving:
Calories591kcal
Carbs59.7g
Sugar40.0g
Fat34.5g
Saturates20.8g
Protein7.4g

by Jamie Oliver

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