The English love their fools, possets and syllabubs. Light, creamy mousse-like concoctions with strongly flavoured fruit purées and a biscuit on the side.
- 600g blackberries, fresh or frozen
- 150g caster sugar
- 300ml fresh pure cream
- 200ml plain Greek yoghurt
- 1 Tbsp lemon juice
- Finely shredded mint leaves
- Phillippa’s Butter Shortbread, bought or freshly baked following the recipe in Phillippa’s Home Baking Cook Book
Put washed blackberries into a non-stick pan, add 1⁄2 the sugar. Bring them very gently to the boil and stir. Continue to cook gently for about 7 minutes until they are soft.
Push the berries through a sieve to get rid of the pips. Allow to cool, add lemon juice. Reserve 1⁄2 cup purée. Whip the cream with remaining sugar until it is thick and fold in the yoghurt. Lightly stir the purée into the cream. Mix briefly, only until marbled, ie 2-3 stirs.
Spoon it into glasses and top with a spoon of reserved purée. Cover and chill in the fridge for about 2 hours or overnight. Sprinkle with mint and serve with Phillippa’s Butter Shortbread. Serves 8-10.