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.
