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Cranachan sundae

By: Team Ifairer | Posted: 25-03-2015
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Cranachan sundae, cranachan sundae,  recepies,  desserts,  sundae,  pudding,  ice creams
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.


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.
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cranachan sundae, recepies, desserts, sundae, pudding, ice creams

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