Blackcurrant fool with Lavender shortbread

Serves 4

Blackcurrant  

Ingredients

Belvoir Fruit Farm200g Blackcurrants
Belvoir Fruit Farm100g cordial
Belvoir Fruit Farm20g lavender sugar
Belvoir Fruit Farm150g custard sauce
Belvoir Fruit Farm150g Greek yoghurt
Belvoir Fruit Farm100 g whipped double cream

For the shortbread:

Belvoir Fruit Farm110g butter (room temperature)
Belvoir Fruit Farm50g lavender sugar
Belvoir Fruit Farm175g plain flour

Method

  1. Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick.
  2. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour
  3. To make the fool;Bring to the boil and simmer for 4minutes the blackcurrants, cordial and lavender sugar. Leave the compote to cool
  4. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants.
  5. To Stack the dessert :Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compote and again a shortbread biscuit and then a spoonful of fool and finish with a shortbread biscuit dust with icing sugar and spray with a little of the sauce from the compote and garnish with mint.

Buy Belvoir Blackcurrant Cordial >

 

  

blackcurrant fool

Notes:

  • For a quicker option with slightly less fuss layer the fool and compote in a glass dish and serve the shortbread separately.

  • To make lavender sugar simply put a few sprigs of lavender in with a jar of castor sugar and leave for a week.

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