There's nothing more lovely than a lazy dinner in the garden during the summer months. Big salads, crowd pleasing pasta, or even just a great selection of sarnies - all of which are made better when topped off with a little something sweet, for which we have the perfect recipe!
The combination of delicious sweet and salty biscuit base with the smooth pudding topper is the perfect accompaniment to a summer al fresco supper.
Serves: 6
Ingredients
Base
- 25g salted butter, melted (you can do unsalted if you prefer)
- 75g digestive biscuits (about 5 biscuits)
- 25g roasted chopped hazelnuts
Coulis
- 200g frozen raspberries
- 1 tbsp caster sugar
Pudding
- 180ml whipping cream
- 90g white chocolate, finely chopped
- 90g milk or dark chocolate, finely chopped
- 200g soft cheese
- 100g Natural Greek Yogurt
- 1 tsp vanilla bean paste
Method
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To make your life easier, start by making the coulis. Pop the raspberries and sugar in a small saucepan and bring to a simmer, crushing the fruit with the back of a fork. Let it bubble for 2 minutes, then take off the heat and press through a sieve into a bowl, discarding the pips. Pop this to one side to cool.
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For the pudding, heat the cream in a large pan to just below boiling point. One the cream is warmed (but not boiled) take it off the heat, and separate into two bowls. Add the white chocolate to one and milk/dark chocolate to another, and set aside for 5 minutes then stir until smooth.
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Meanwhile, in a large bowl, use a wooden spoon to beat the soft cheese, yogurt and vanilla together until combined. Then, slowly add half each of this mixture into your bowls of chocolate and cream, whisking as you go, until both are fully combined and thickened.
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Lastly, for the biscuit base put the melted butter, biscuits, and hazelnuts in a food processor and pulse to a rough crumb.
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Divide this mixture among 6 glasses (or shallow glass bowls) and then top with alternating layers of the chocolate pudding and swirls of coulis. Finish with sprinkles of any leftover hazelnuts, and shavings of your favourite chocolate. Chill for 2-24 hours before serving, depending on how firm you like your pudding to be.
