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BLACKCURRANT AND OAT SWIRL
Over a year ago
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Ingredients
- 100 G BLACKCURRANTS
- 2TBSP CASTER SUGAR
- 100ML WATER
- 200 G NATURAL YOGURT
- 40 G JUMBO OATS
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Method
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1
1: PLACE BLACKCURRANTS, SUGAR AND WATER IN A SMALL PAN AND BRING TO BOIL. REDUCE THE HEAT SLIGHTLY, KEEPING A VIGOROUS SIMMER AND CONTINUE TO COOK FOR 5 MINS. TURN OFF HEAT AND LEAVE TO COOL. THE BLACKCURRANT COMPOTE CAN NOW BE REFRIGERATED UNTIL NEEDED.
2: PLACE YOGURT AND OATS IN A BOWL AND STIR TOGETHER. DISTRIBUTE THE BLACKCURRANT COMPOTE BETWEEN 2 SERVING BOWLS AND TOP WITH THE YOGURT AND OATS. USE A COCKTAIL STICK TO SWIRL COMPOTE THROUGH YOGURT. SERVE IMMEDItely
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