P97: FRUITY RHUBARB FOOL
P98: WILD BLUEBERRY VERRINES WITH CINNAMON CRACKLE
P98: CHOCOLATE ORANGE TRIFLES
P99: CHOCOLATE ST. EMILION
P100: VANILLA & DAMSON PLUM ICE CREAM SUNDAE
P100: MAPLE & APPLE POT PIE
P101: AFFOGATO WITH ORANGE & DRAMBUIE ICE CREAM
P102: STRAWBERRY, WATERCRESS & LEMON PAVLOVA ROULADE
P103: BAKED ALASKA
P103: PEARS POACHED WITH SAFFRON & CARDAMOM
P104: HONEY MOUSSE WITH LAVENDER JELLY
P105: FRUIT COBBLER
P105: CHAI LATTE CRUMBLE
Fruity rhubarb fool
MAKES 4
500g (1lb 1oz) rhubarb
75g (2¾oz) caster sugar
Juice of 1 orange
300ml (10fl oz) double or whipping cream
300ml (10fl oz) crème fraiche
1tsp vanilla bean paste or vanilla extract
75g (2¾oz) icing sugar
100g (3½oz) strawberries (keep four whole strawberries to one side and chop the rest)
200g (7oz) Lizi’s Digestive Health Granola
1 With a sharp knife and cutting board, chop the leaves and ends off the rhubarb stalks and discard. Cut the stalks into small pieces.
2 Place the rhubarb, orange juice and sugar in a pan and bring to the boil on a medium heat. Simmer until soft and completely cooked.
3 Remove from the heat and strain the rhubarb through a sieve, collecting the syrup in a bowl underneath. Place the strained rhubarb in a bowl to one side to cool.
4 Chop the strawberries. Pour the syrup back into the pan and add the strawberries. Bubble together to make a simple compote on a medium heat for about five minutes.
5 Remove the compote from the heat. Use a fork to roughly crush the strawberries and then put to one side to cool.
6 Whisk the cream, icing sugar, vanilla and crème fraiche together with an electric hand whisk until softly peaked. Fold two thirds of the mixture into the cooled rhubarb.
7 Take four glasses and spoon a layer of the rhubarb fool into each one. Layer with Lizi’s Digestive Health Granola, a few spoonfuls of strawberry compote and repeat until the glasses are almost full.
8 Decorate with whole strawberries and a sprinkle of the granola.
By Lizi's (www.lizis.co.uk)
Wild blueberry verrines with cinnamon crackle
SERVES 6
150ml (5fl oz) double cream
½tsp vanilla bean paste
200ml (7fl oz) tub of crème
fraiche
8tbsp Bonne Maman Wild
Blueberry Conserve
2tbsp vodka or fruit juice
For the cinnamon crackle
75g (2¾oz) golden caster sugar
2tbsp golden
