Lemon Yogurt Cake with Poached Blackberries in an Irish Mist
Go pick your own blackberries for this tangy pudding, which is made with melted white chocolate to give it a smooth, creamy texture. Serves eight.
You will need
110g/4oz almond biscuits
2 dsps honey
400g/14oz good-quality white chocolate
4 egg yolks
25g/1oz icing sugar
Zest of 3 lemons
570ml/1pt Greek yogurt (or 1/2 single cream and 1/2 yogurt) For the poached blackberries 1 tbsp water
1 dsp bramble jelly
2 dsps Irish Mist, optional
Sprig of mint
Blitz the biscuits in a food processor or use a rolling pin to crush. Melt the butter in a pan over a low heat and add the honey. Warm through for 30 seconds. Now add the biscuits and mix well. Continue to heat for a further one to two minutes. Line a 23cm/9in springform tin with greaseproof paper and butter the sides, then transfer the biscuit mixture to the tin and press down well.
Melt the chocolate in a bowl over a pan of hot water. Put to one side to cool. Beat the egg yolks and sugar in a separate bowl over a pan of warm water. Now add the lemon zest, the cooled chocolate and the yogurt to the egg yolks and sugar and mix well.
The mixture may thicken but don't panic -- keep mixing and it will eventually become smooth. Pour it over the biscuit base and leave to set in the fridge for one to two hours.
For the poached blackberries: Heat the water in a saucepan and add the sugar. Stir well until the sugar has dissolved. Next, add the blackberries and poach gently for two minutes, until the fruit has softened but still retains its shape. Now add the bramble jelly and the optional Irish Mist. Leave to cool.
Place the cooled lemon yogurt cake on a plate. Serve with the poached blackberries and a sprig of mint.