Demo chef and caterer Alix Caiger shares a summer recipe for afternoon tea
150g blackcurrants, plus some extra for decoration
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