Blackcurrant & Vanilla Yogurt Ripple with Ginger Nut Sprinkles
From Genevieve Taylor
“A brilliantly speedy pudding of blackcurrant compote layered up in a glass with blackcurrant yogurt and vanilla-whipped cream, scattered with crushed ginger nut biscuits and a grating of white chocolate.”
Makes about 6 depending on greed! (or make one big one for sharing)
Begin with the blackcurrant compote as it needs time to chill before assembling the puddings. If you are using frozen blackcurrants there is no need to defrost before cooking.
Tip the blackcurrants into a saucepan and add a couple of tablespoons of cold water. Set over a low heat and cover with a lid. Cook for about 5-7 minutes until the blackcurrants have softened and are starting to collapse. Add the sugar, to taste, stirring over a low heat until dissolved. Scoop into a shallow bowl to speed up cooling and set aside until cold. Chill in the fridge until required, you can make the compote at least 24 hours in advance if you want to get ahead.
Pour the cream into a mixing bowl and add the icing sugar and vanilla. Use a balloon whisk to whip up into soft peaks, taking care not to over beat, you are looking for the texture to be similar to the blackcurrant yogurt.
Spoon a little chilled compote into the bottom of 6 glass tumblers then top with a little layer of yogurt and then a little whipped cream. Keep spooning in layers until the glasses are full. Chill until required.
Just before serving, scatter over the ginger nut crumbs and shave over some curls of white chocolate with a vegetable peeler.