Blackcurrant Fool

We’re spoilt for blackcurrants in our garden, and aside from my blackcurrant-leaf custard pavlova, this fool is my favourite way to celebrate them.

This cream fool is tart, light and elegant enough to be on the pudding menu of a great restaurant – just look at that colour! Yet it’s incredibly simple to make at home using familiar ingredients that I imagine you’ll mostly already have to hand. You can definitely use frozen blackcurrants when fresh ones are out of season.

Serves 2

Takes 20 minutes

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50g blackcurrants, stalks removed

tiny pinch sea salt flakes

1 tbsp lemon juice, plus a few zestings

3 tbsp caster sugar

100ml double cream

40g strained yoghurt

Place the blackcurrants, salt, lemon juice, zest and sugar in a small pan. Heat on high for 2–3 minutes until the blackcurrants have burst and you have a loose, bubbly jam. Pour onto a plate to quickly cool.

Meanwhile, gently whip the cream until soft peaks form (I just do this by hand, but you can use an electric mixer if you like). Fold in the yoghurt.

Once cool, stir in the jam then serve up, or pop in the fridge for up to a day ahead.