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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.

Labels: Lavender, belvoir, blackcurrent, cordial, shortbread