Frozen yoghurt with blackcurrants & oat crunch

Ingredients for 4 servings

Frozen yoghurt:

• 500 g yoghurt 3.6%

• 1 lemon, juiced

• 120 ml YO blackcurrant syrup

• 200 ml whipping cream

• 150 ml whipping cream, lightly beaten

Oat crunch:

• 30 g rolled oats

• 80 g hazelnuts, roughly chopped

• 20 g brown sugar

• 20 ml maple syrup

• 20 ml olive oil

• 15 g cocoa powder

• 90 g icing sugar

Preparation

Frozen yoghurt: Combine the yoghurt, YO blackcurrant syrup and lemon juice. Gradually fold in the whipping cream. Add to a pre-chilled bowl and keep in the freezer for 4 hours. Stir with a fork occasionally during the first hour to make sure no ice crystals form.

Crunch: Combine all ingredients for the oat crunch in a bowl and bake them in the centre of a preheated oven at 150 °C (top/bottom heat) for approx. 20 minutes.

Remove the frozen yoghurt from the freezer, stir until smooth and pour into glasses, alternating with the oat crunch. Finish by drizzling over some YO blackcurrant fruit syrup.