A sweet treat to finish, that's really easy to make, this seasonal dessert celebrates one of our very favourite London Borough of Jams.


1/2 jar of London Borough of Jam's Blackberry & Bayleaf Jam
(or 400g Ripe Blackberries)
2-3 tbsp elderflower cordial
120g caster sugar
a few fresh mint sprigs
300ml double cream
250ml Greek yogurt


Put the jam or blackberries in a saucepan with the elderflower cordial, caster sugar and fresh mint sprigs.

Set the pan over a medium heat and gently bubble the mixture for 10-15 minutes until the berries soften and release their juices, then reduce to a thick coulis.

Remove from the heat and let it cool completely becoming a jam consistency, remove the mint sprigs.

Whisk Cream in a large bowl to form soft-medium peaks, stir in the Greek yogurt and fold in the cooled blackberry coulis, creating a swirled effect.

Top with fresh Summer berries.

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