- 5o0 g blackcurrants, fresh or frozen
- 200-250g caster sugar
- 300ml fresh pure cream
- 200ml plain Greek yoghurt
- 1 tsp lemon juice
- Phillippa’s Butter Shortbread
Put washed blackcurrants into a non-stick pan, add the sugar to taste and 1/2 cup water. Bring them very gently to the boil and stir. Cook for about 7 minutes until they are pulped and the sugar is completely dissolved.
Push the blackcurrant puree through a sieve to get rid of the pips. Allow to cool, add lemon juice.
Whip the cream until it is really thick and then fold in the yoghurt.
Reserve about 1/2 cup black currant purée and stir the remaining purée gently into the cream mixture so as much air remains as possible. Mix only untill marbled. Pour into glasses and top with a spoonful of reserved purée. Cover and chill it in the fridge for about 2 hours or overnight.
Serve with Phillippa’s Butter Shortbread.
Freshly picked and shredded basil can be used as a garnish.