Blackcurrant fool with Lavender shortbread

By Anonymous -
Ingredients

Serves 4
  • 200g blackcurrants
  • 100g Belvoir Organic
  • Blackcurrant Cordial
  • 20g lavender sugar
  • 150g custard sauce
  • 150g Greek yoghurt
  • 100g whipped double cream
For the shortbread
  • 110g butter
  • (room temperature)
  • 50g lavender sugar
  • 175g 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 4 minutes the blackcurrants, Belvoir Organic Blackcurrant 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.
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.

Comments

Anonymous said…
What a beautiful dessert!
January 23, 2009 at 6:51 AM
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