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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

Ingredients

(Serves 6)

• Either buy a ready-made pastry case or make your own (Enough to fill an 8 inch/20cm diameter pastry case)
• Filling: Juice and finely grated zest of 2 large Oranges
• 100ml Belvoir Organic Cranberry Cordial
• 50g Caster Sugar
• 2 whole Eggs (medium sized)
• 4 Egg yolks (medium sized)
• 100g unsalted Butter

Instructions

1. Sieve the flour into a bowl and add the baking powder, salt and lime zest.
2. Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved.
3. Add the butter and whisk until the mixture thickens. Leave to cool a bit.
4. Pour into the pastry case and leave to set in the fridge overnight. The colour of the custard is a rusty orange and you can either use a blow torch to give a brulée effect or simply scatter sieved icing sugar on to it before serving. This is delicious served with crème fraîche.

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Labels: belvoir, cranberry, orange, pastry, recipe, recipes, tart

Ingredients

• 1 bottle of Belvoir Passion Fruit Cordial
• 20g Cornflour or Kuzu*
• Pulp of 4 Passion Fruit
• 6 Egg whites

* This is an organic, Japanese thickener available in health food shops and Sainsbury’s special selection which thickens sauces etc but does not taste floury/starchy

Instructions

• Heat the Belvoir Passion Fruit Cordial in a saucepan. If using cornflour pour a little cordial into a bowl with the cornflour and mix till smooth. Add this to the saucepan of cordial. If using kuzu, add to the saucepan of cordial.
• Keep stirring until the cordial has thickened to the consistency of custard.
• Add the pulp of the passion fruit.
• Whisk the egg whites until thick.
• Quickly whisk one third of the egg whites into the hot pulp/cordial mixture.
• Transfer to a bowl and fold in the remaining meringue mix.
• Put the mix into individual soufflé dishes that have been buttered and sugared.
• Bake in a hot oven at 200ºC until risen (about 7 minutes). Serves 6.

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Labels: Soufflé, belvoir, cordial, fruit, kuzu, passion, recipe, recipes