200g/7oz blueberries
50g/1¾oz pomegranates seeds
450g/1lb raspberries
rosemary sprigs
350g/12oz caster sugar
1 tsp cornflour
icing sugar, for dusting
25g/1oz light muscovado sugar
1 tsp white wine vinegar
knob of butter
600ml/20fl oz double cream
6 large egg whites
75g/2½oz porridge or old-fashioned oats
2 tbsp whisky