Blackcurrant fool with hazelnut crumb

by Alix Caiger

Demo chef and caterer Alix Caiger shares a summer recipe for afternoon tea


150g blackcurrants, plus some extra for decoration
100g sugar
150g Greek yoghurt
150g double cream, whipped
100g nut brittle, crushed to a praline
A couple of sprigs of mint


Heat the blackcurrants and sugar in a saucepan until the blackcurrants have broken down a bit and the sugar has dissolved. Remove from the heat and leave to cool, then blitz in a food processor and pass through a sieve.

Combine the yoghurt and cream and fold in the berry coulis. To serve, spoon into a pretty glass and top with the praline, a couple of whole blackcurrants and a couple of mint leaves.

Recipe: Alix Caiger