Summer Fruit and Elderflower Creams

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:

1. 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.
2. Whip the Millac Gold until stiff peaks form, then whip in the elderflower cordial.
3. Gently stir/fold the fruit purée into the creamy mixture and spoon into individual serving dishes.
4. 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's also good made with blackcurrant cordial in place of elderflower.

Serve with:

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