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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

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 at the twist of a lid. Wonderful with any rich chocolate desserts or gateaux it is also superb with ice cream sundaes or pancakes. For a savoury use add to a sauce for Roast duck or grilled or braised duck breasts.

Damson with Sloe Gin

Made from that quint essentially English wild plums the damson with English sloe gin this coulis captures the wonderfully sharp and distinctive flavours of damsons . the sloe gin adds a subtly nutty kernel flavour. Excellent with really sweet desserts or natural yoghurts. Also excellent to make ices, sorbets etc… A gourmet treat served with a terrine of venison for a starter.

Summer fruits Coulis

A melange of blackcurrants, redcurrants and raspberries. Sharp and fruity. Excellent with ices and meringues, yoghurts, tarts, pancakes and pastries.

Raspberry Coulis

The classic! Favoured by chefs throughout the world to serve with melon for starters, with other summer fruits especially strawberries or with pastries, meringues, pavlovas, chocolate desserts etc. the list is endless. Wonderfully fruity with just the right amount of sharpness to compliment anything else that is very rich, sweet or a little bland.

Strawberry Coulis

Forget glasshouse strawberries, large, red on the outside, white inside and tasteless… Remember sun ripened strawberries sweet, juicy and red fleshed. Rarely available and then only for a few short weeks of the year. These are the varieties we use and you can really taste the difference. Superb with pavlovas, ice creams, yoghurts, meringues and try them with mangoes!

Buy Best of Taste Co’s Dessert Sauces

Labels: Raspberry, blackcurrent, cherry, coulis, damson, dessert, fruit, gin, kirsch, mango, passion, recipe, recipes, strawberry