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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