The fruit cage and gooseberry patch are currently overflowing with fruit – in particular we have a lot of redcurrants.
Friends came to stay at the weekend and I wanted to make some desserts, but things are busy here so they needed to be quick. I rummaged around in the freezer and found some home-made sweet short-crust pastry – I often make a double batch and freeze some – see here for a recipe.
I rolled it out and baked it blind. While doing this I whipped up a pot of double cream with a few tablespoons of our honey until it was thick and tasted just right. Then I dolloped the cream in the baked case and plonked some red currants on top.
The honey sweetened cream went really well with the sharp currants. I have never had honey cream before, but I think we will be having it quite a bit from now on.
It also makes a perfect first breakfast – I had it with green tea and a strawberry smoothie.
I also made some mint-choc chip icecream, but more on that in the next couple of days …