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Damson Cheesecake Cream with Blackberry Thumbprint Biscuits
Damson Cheesecake Cream
Damson Puree
500g damsons 200g granulated sugar
Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars.
250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree
Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream…
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