For a quick pudding that you can have ready in the freezer, or tweak so it is a lovely breakfast pot, make the most of the soft fruits around at the moment.
Blackberries are abundant in my neck of the woods, and I’ve picked pounds of them, to use now and to freeze.
The sweetness of the Elderflower ice cream goes so well with the tangy fruit bottom!
- 300ml pot of double cream
- Elderflower Cordial, about half a glass
- Mixed fruits; blackberries, strawberries, redcurrants, raspberries, blackcurrants
- Creme de Cassis
- In the fridge are some strawberries and half a punnet of raspberries so with a couple of handfuls of blackberries and a good slug of Cassis, (optional), they gently simmer together until the fruit breaks down in to a rich dark coulis.
- Place the glasses in the freezer until the fruit is hard or overnight.
- The whole mixture then goes through a sieve, and the delicious thick fruit sauce divided amongst 6 small glasses. Just halfway up the glasses as this is only the bottom layer.
- Meanwhile whisk a 300ml pot of double cream until it is firm, and add some Elderflower Cordial, about half a glass, whipping until you can taste the Elderflower and it is all absorbed by the cream.
- Put a layer of Elderflower cream on top of the frozen fruit sauce in the glasses , cover with foil or wrap, and freeze again.
- Take the puds out of the freezer about 20 minutes before you are ready to serve, and decorate with berries, or a sprig of mint. Serve the glasses on a saucer with homemade biscuits or bought Amaretti.Pour the fruit into the bowl and cover with more slices of bread.
- To serve for breakfast, no need to freeze the fruit, just top with plain Greek yogurt and decorate with nuts and berries. They look so pretty and your guests will enjoy a taste of late summer throughout the Winter.