HASKAP AND STRAWBERRY FOOL
This traditional English dessert dates back as far as the sixteenth century, and was originally made using wild gooseberries and other seasonal fruits. We're excited to share our haskap berry version of this English summer time classic.
Top tip: We find that lemons tend to vary a lot in their flavour. Start by adding just a splash of lemon juice. Adjust with more juice to taste.
2 tbsp strawberry jam
3-4 tsp Haskapa berry powder
50 g caster sugar
A pinch of Ndali Organic FT Vanilla Powder
150 ml double cream
100 ml Greek yoghurt
In a large bowl, whisk the double cream until soft peaks form
Mix together with the strawberry jam, Haskapa berry powder, sugar and vanilla powder
Gently fold in the Greek yoghurt
Juice the lemon. Carefully add the juice
Mix together for an even texture
Serve in ramekins or medium sized glass jars