I haven’t posted in a while, sorry about that – life does get in the way sometimes! I’ve been busy doing food festivals here, there and everywhere from Tafwyl in Cardiff at the start of July to this weekend’s Cosford Food Festival at the RAF Museum in Cosford. This recipe featured at both festivals and was a hit with the crowds – especially the honeycomb!
Each element can be made in advance and then assembled last minute – a perfect summery pudding to serve as it’s light and fresh tasting.
Serves 2 generously or 4 sensibly.
- 300ml Greek Yogurt
- 300ml Double Cream
- Zest of 1 Lemon
- 150g Blueberries
- 1 tbsp Honey
Lemon Butter Biscuits
- 250g Unsalted Butter, soft
- 140g Caster Sugar
- 1 Egg Yolk
- 300g Plain Flour
- Zest of 2 Lemons
- 100g Caster Sugar
- 3 tbsp Honey
- 1 tsp Bicarbonate of Soda
- Butter for greasing
To make the honeycomb, grease a baking tray with the butter and pop to one side. Place the sugar and honey into a saucepan over a low to medium heat until the sugar has dissolved. Turn up the heat to medium-high until the caramel turns an amber colour. Remove from the heat, add the bicarbonate of soda and stir. The mixture will bubble up, so be careful. Spoon the mixture into the greased baking tray and leave to one side to cool and harden – around 30-45 minutes.
To make the Lemon Butter Biscuits, place the soft butter into a mixing bowl with the sugar and using a fork bring the ingredients together into a paste. Add the lemon zest and egg yolk and mix, then gradually add all the flour until the mixture forms a ball of dough then wrap in cling film and chill in the fridge for 30 minutes.
After this time, remove the dough from the fridge, dust the worktop with some flour and tear around 1/3 of the dough off to roll out. Roll until just under 5mm, around the thickness of a pound coin. Cut out the biscuits – any shape you want and place on a lined baking tray with greaseproof paper. Bake in a preheated oven set to 180C Fan for around 6-8 minutes, or until a light brown.
To make the fool, first make the blueberry compote by placing ¾ of the blueberries into a saucepan with the tablespoon of honey. Place on a medium heat and stir occasionally until the blueberries start to burst and release its juices. Cook for a couple of minutes until some of the blueberries have broken down. Remove from the side and leave to cool before using.
In a medium bowl place the yogurt, cream and lemon zest and whisk using a hand balloon whisk until the mixture reaches a soft peak stage.
To serve, spoon some of the yogurt mixture into a small glass then some of the compote, spoon some more of the yogurt and then some more compote on top. Add a couple of fresh blueberries and some crumbled up honeycomb. Serve with the butter biscuits as a light and fresh summery dessert.