Yeo Valley Organic x The Pig: Blackberry & Lemon Curd Yogurt Fool
- Summer
- Desserts & Baking
We popped down the road (literally!) to see our friends, The Pig. We met Head Group Chef Andy, who showed us around their stunning kitchen gardens, and we whipped up some delicious dishes with their fresh produce and our organic yogurt - a match made in heaven. Roll on the recipes...
Lusciously light and bursting with fruity tang, this is the ultimate no-fuss dessert. With just a swirl, you’ve got creamy indulgence layered with juicy berries - perfect for a sunny treat or an effortless dinner party finale!
Ingredients
250g Blackberries
Sprinkling of caster sugar
450g pot of Yeo Valley Organic Lemon Curd Yogurt
220ml pot of Yeo Valley Organic Double Cream
Method
Cut the blackberries in half and sprinkle over a little caster sugar. Crush them with the back of a spoon to muddle and release their juices.
Lightly whip the double cream until it ribbons when falling off the spoon or whisk.
Fold ¾ of the muddled blackberries into the lemon curd yogurt, fold in the double cream and spoon into a large bowl. Chill for an hour.
Just before serving, put the remaining blackberries on top of the fool.
In this recipe...
Double Cream
Lemon Curd Yogurt
10
Double Cream
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