Friday, 11 January 2013

Blackcurrant Fool with Shortbreads


Blackcurrant Fool with Shortbreads

Serves 4
Preparation time: 30 minutes
Cooking time: nil

This magnificent dessert is bound to impress. Ideally you should use lavender sugar, but this is not always available so caster sugar will do just as well. If you want to make your own lavender sugar, push a couple of sprigs of lavender deep into a bag of sugar, wrap tightly with clingfilm and leave in a cool place for a week or so. If you want to be extra flash you could bake your own shortbreads, but high quality shortbreads can be bought in most supermarkets these days and save a lot of trouble.

8oz blackcurrants
4floz Blackcurrant cordial (available from Belvoir Fruit Farms)
1oz caster sugar
5floz custard, made firmly and left to chill
5floz Greek style yoghurt
4floz whipping cream, whipped to a solid consistency
12 round shortbread biscuits
1oz icing sugar

Place the blackcurrants, cordial and sugar in a saucepan.
Heat gently until the sugar has dissolved, then bring to the boil and simmer for 4 minutes.
Leave the blackcurrant mixture to cool.
Meanwhile, mix the yoghurt and custard together.
Add two table spoons full of juice from the blackcurrant mix.
Gently fold the yoghurt mixture into the whipped cream so that it retains its stiffness and becomes a fool.
Immediately before serving, put the dessert together by repeating the following process on each of four plates. Placing a biscuit on a plate, add a spoonful of fool, then a second biscuit, then another spoonful of fool and top with a third biscuit. Sprinkle liberally with icing sugar and then carefully drizzle over some of the liquid from the blackcurrant mixture. Serve with the blackcurrant mixture spooned on to the side of each plate. Garnish with a sprig of fresh mint, if available.

from "Leicestershire Food and Drink" by Rupert Matthews

Buy your copy HERE

Book Description

1 Jun 2009 0752448633 978-0752448633
Leicestershire holds an important place in the history of Britain's food. This exploration of the county's fare sets food and drink against the character of Leicestershire to discover how history, landscape and culture have shaped the county's diet. Combining tales of the creation of Leicestershire's most famous dishes with recipes that show off the quality of the local produce, the story of the Leicestershire's historic market towns and celebrated livestock farming is discussed in detail, giving a clear explanation of how world-renowned delicacies such as the Melton Mowbray pork pie, and both Stilton and Red Leicester cheese, have made their name. Illustrated with detailed images of their creation, and of course mouth-watering photographs of the final product, this book will inspire chefs far and wide. Whether a resident of Leicestershire or merely a fan of its food and drink, this book is a must-have for all those who appreciate the fine traditions of the county's cuisine.

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