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4
Easy
10 min
By Jo Pratt
Published 2009
I’m a bit of a lemon curd fan and love to use it when I can as a short cut ingredient for desserts. In this rather indulgent fool, it adds a delicious sweet lemon flavour (funnily enough), which works really well with the slight tartness of the blackberries.
Place 200g of the blackberries, the sugar and crème de cassis in a small saucepan and cook for about 5 minutes until the blackberries have become mushy. Blend to a purée and strain through a sieve. Leave for about 30 minutes to cool completely.
Whip the cream until it forms soft peaks. In a separate bowl, mix together the Greek yoghurt and lemon curd. Stir this into the cream, then gent