raspberry crunch sundae
Makes 4 people
ingredients
- Muesli Crunch-
- 50g Dorset Cereals Fantastically fruity
- 10g soft brown sugar
- 1tbsp water
- 250ml low fat crème fraîche
- 60g pouring natural yogurt
- 1 tbsp whisky (optional)
- 15g soft brown sugar
- 75g raspberries
- Equipment needed-
- Shallow frying pan
- Bowls
- 2 small tumbler style glasses
method
- Begin by making the muesli crunch
- place the muesli
- sugar and water into a shallow frying pan and cook for 2 minutes until the sugar has dissolved and it starts to caramelise
- Tip: watch carefully to ensure the mixture does not burn
- Set aside and cool
- Pour the crème fraîche into a bowl and mix in the yogurt & whisky and soft brown sugar & whisk until glossy and smooth.
- Break up the muesli crunch into small pieces
- Place some raspberries in the bottom of a glass then generously spoon the cream mixture on top followed by the muesli crunch
- Repeat the layers; fruit & cream and muesli crunch again
- Try drizzling the top with honey for a truly indulgent finish