Gourmet Recipes

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 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. 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 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. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compo...

Other ideas for Best of Taste Fruit Coulis Mango and Passion Fruit Coulis Made from a wonderful blend of sun ripened mangoes and the strained juice of passion fruit. Great with any other tropical fruits, bananas especially (fried, barbecued or baked as well as fresh). Great with yoghurts, creme fraiche and ice cream. Blackcurrant Coulis Made from masses of plump, sharp English blackcurrants this is a wonderfully tart flavoured coulis that is rich in Vitamin C. Wonderful with anything rather sweet or bland and excellent for flavouring homemade ices, sorbets or long summer drinks and spritzers. Good with warm water to fight off colds in winter. Also excellent with deep fried Brie or camembert or as a flavouring in sauces with rich, game meats. Black Cherry Coulis with Kirsch The combination of sweet dark cherries and Kirsch has long been a favourite of dessert and pastry chefs around the world. By bringing the two flavours together in a coulis you can now enjoy a really gourmet dessert a...