Cranachan sundae

Cranachan sundae

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.