Jostaberry Fool, silky smooth whipped cream is rippled with sharp crimson jostaberries to tantalise your taste buds.
I wanted to share a recipe using the jostaberries I collected from The Delectable Garden last summer. Jostaberries are a cross between black currents and gooseberries, the mix certainly delivers a unique flavour that is sharp and sweet. At first I was unsure but I soon found myself being unable to go into the garden without eating a handful. Jostaberry bushes require little attention and deliver an excellent bounty. Mine had been neglected for four years before we moved into the house and I was still able to harvest 4kg of fruit. The berries are high in vitamin C and are easily frozen, meaning you can still get your vitamin C hit throughout winter. You can use them to make jams, pies, tarts, cakes, fruit salads, cordials, infuse with alcohol or this delicious Jostaberry Fool. Bushes can be purchased from garden centres or online and should be planted before spring.
Jostaberry Fool is a perfect dessert for BBQ’s, lunches, or just a mid day treat on a warm sunny day. It can be prepared ahead of time making it ideal for dinner parties.
Total time: 1 Hour 30 minutes
300g Jostaberries, topped and tailed
50g Caster sugar
15ml Elderflower cordial
250ml Double cream
250ml Fat free Greek yogurt
30g Icing sugar
1 tsp Vanilla extract
1. Pop the jostaberries, caster sugar and elderflower cordial in a pan on medium heat. Stir frequently until the mixture starts to bubble (about 5 minutes). Turn the heat down slightly and simmer for 5 minutes.
2. Pour the jostaberries into a bowl, mash with a fork and allow to cool before chilling in the fridge.
3. Meanwhile beat the yogurt, icing sugar and vanilla together in a large bowl until smooth. Whisk in the double cream until the mixture thickens and can hold peaks. Whisk by hand so you can feel the consistency, you don’t want to over work the cream.
4. When the jostaberry purée has chilled remove it from the fridge and roughly fold into the cream mixture to create ripples. Divide into 6 glasses and chill for a minimum of 20 minutes before serving.
- The purée may appear to be runny but it will thicken as it cools. Don’t be tempted to over boil as you will end up with jostaberry jam.
- You can make the jostaberry purée and cream mixture the night before and assemble on the day.
- Try serving with a finger of shortbread.
Jostaberry Fool is a superb dessert to follow my Roast Chicken with Summer Glazed Vegetables
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