Summary

Ingredients

• 140 g butter
• 4 tablespoon honey
• 100 g cane suar, brown (muscovado suar) or suar
• 100 g hazelnuts, rouhly chopped
• 200 g oatmeal, tender oats or Scottish porride oats, if available
• 85 g flour
• 1 kg raspberries, frozen
• 250 g blueberries, fresh
• 250 g mascarpone
• 850 g natural yourt, Greek (10% fat)
• 140 g powdered suar, sifted
• 1 teaspoon vanilla extract
• 200 ml whipped cream
• 2 orange (s) (organic)
• 1 sprig rosemary
• 6 tablespoon whiskey (malt whiskey)

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Instructions

1. Melt the butter and honey in a saucepan. Stir in the oat flakes, flour, the chopped hazelnuts and the muscovado sugar. Spread the mixture evenly on a baking sheet lined with baking paper and press down.
2. Bake in the preheated oven for about 20 minutes at 180 ° C (top / bottom heat). The mass should take on a light color, but not turn brown. Remove, let cool and crumble into crumbles.
3. Squeeze the organic oranges and finely grate the peel of one orange. Bring the thawed raspberries together with the orange juice, peel and rosemary sprig to the boil and then simmer for about 10 minutes.
4. Pass the whole thing through a sieve and continue to boil down until the mixture becomes slightly thick. Please try whether the acid or. Sweetness corresponds to your own ideas. If necessary, sweeten with sugar. Then stir in the fresh, washed blueberries and let the mixture cool down.
5. Whip the whipped cream until stiff. Mix the mascarpone, whiskey, vanilla extract, powdered sugar and yoghurt together. Fold in the cream. Again, I recommend adjusting the whiskey content and sweetness to your own taste.
6. Starting with the crumbles, then the berry mix, then the cream alternately layer in individual glasses. It tastes best when the dessert has time to sit in the refrigerator. Not a problem overnight either. Sprinkle the last crumbles just before serving, this will keep them crispy.