Summer Fruit and Elderflower Creams

This light and creamy mousse can be made with fresh or frozen fruit and varied according to season

Serves: 10-12

Prep Time: 10 minutes

Cook Time: Chill in the refrigerator for at least 2 hours

Ingredients 

• 500g mixed summer fruit - raspberries, strawberries, redcurrants, blackcurrants - thawed if frozen
• 175g icing sugar
• 500ml Millac Gold
• 4-6 tbsp elderflower cordial
• Extra fruit and/or small fresh mint leaves, to decorate

Method

• Tip the fruit into a blender or food processor and blend until smooth
• Add sugar to taste, blending well (the mixture should be quite sweet). If preferred, remove seeds by passing the fruit purée through a fine-mesh nylon sieve
• Whip the Millac Gold until stiff peaks form, then whip in the elderflower cordial
• Gently stir/fold the fruit purée into the creamy mixture and spoon into individual serving dishes
• Chill for at least 2 hours before serving decorated with extra fresh fruit and/or small fresh mint leaves.

Add your own touch

Replace the summer fruits with forest fruits or cooked-and-sweetened fruit such as cherries, gooseberries or rhubarb. When mixing in the fruit, try producing a slightly-swirled (or rippled) effect. It is also delicious made with blackcurrant cordial in place of elderflower.

Serve with

A crisp biscuit such as amaretti, or a topping of toasted flaked almonds.