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Serves 4

Ingredients

• 330g British IQF Blackberries defrosted
• 1 tbsp caster sugar
• 250g mascarpone
• 142ml double cream
• 1 tsp vanilla extract

Total time required: 20 minutes

Preparation time: 20 minutes

Method

1. Place sugar on top of the blackberries and defrost.
2. Place blackberries and sugar in food processor and blend, then push though a fine sieve.
3. Whisk mascarpone until floppy and fold in blackberry puree and vanilla extract.
4. Lightly whip the cream and fold into the blackberry cream mixture.
5. Place into...

Serves 2

Ingredients

Blackcurrant coulis

• 400g British (Organic) Blackcurrants frozen
• 140g caster sugar
• 100ml water

Raspberry coulis

• 300g British Raspberries frozen
• 50g sugar        
• 100ml water

Blackberry coulis

• 350g British IQF / Puree/Juicing Blackberries frozen
• 70g sugar
• 100ml water

Summer fruit coulis

• 350g British Summer Fruits frozen
• 70g sugar
• 100ml water

Total time required: 10 minutes

Preparation time: 10 minutes

Method

1. Put the frozen fruit and sugar into a pan with 100ml water, bring to...

Serves 8-10

Ingredients

• 400g British (Organic)  Blackcurrants defrosted
• 100g caster sugar
• 3 tablespoons water
• 5 sheets of gelatine
• 300ml double cream, plus extra to serve.
• 300ml whole milk

Total time required: 35 minutes + chilling

Preparation time: 35 minutes

Method

1. Heat the blackcurrants and sugar gently for around 10minutes, stirring often, until skins are broken and juices released. Remove from heat and press through a fine sieve.
2. Place gelatine sheets in a bowl and cover with cold water, set...

Serves 16-20

Ingredients

• 250g British Raspberries frozen
• 200g British (Organic) Blackcurrants frozen
• 2 tbsp water
• 300ml (or a 284ml pot) single cream
• 4 egg yolks
• 150g caster sugar
• 300ml (or a 284ml pot) double cream

Total time required: 20 minutes + freezing

Preparation time: 20 minutes

1. Heat blackcurrants in water, when beginning to break up add raspberries and continue to heat for 1 minute. When turned into a pulp push mix through a nylon sieve.
2. Now make a simple custard by pouring the cream into...

Serves 6-8

Ingredients

• 250g British IQF Raspberries defrosted
• 400g jar lemon curd
• 300g pot of crème fraiche
• 50g dark chocolate

Total time required: 25 minutes

Preparation time: 25 minutes

Method

1. Stir together lemon curd and crème fraiche
2. Melt chocolate in the microwave for 2 minutes, stir half way through
3. In a serving glass, layer the lemon curd mixture and defrosted raspberries. Place a few extra berries on the top and drizzle with dark chocolate.
4. Leave to set for 10 minutes.