This is Nigel Slater's recipe for a most decadent summer dessert. You will need something crisp in amongst all the soft folds of cream and fruit. Some wafers might be good, or, perhaps some home made shortbread.
Serves 4 For the stewed blackcurrants: 250g blackcurrants 2-3 tablespoons caster sugar 3 tablespoons cold water For the cream: 200g double or whipping cream 300g strained yoghurt 1 level tablespoon caster sugar Vanilla extract To serve: crisp biscuits or shortbread
Achieving the perfect results
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.