Creamy Blackberry Honey Pots

Here is a recipe for Creamy Blackberry Honey Pots that will take you on a culinary journey to the heart of autumn.

Using just a few ingredients, these little pots can be assembled in minutes.

Serves 2

Home-made Blackberry Coulis

100ml/31⁄2fl oz filtered water

250g fresh or frozen blackberries

1 organic vanilla pod

Cream Dessert

500g greek yoghurt

1 tsp of Maters & Co Pure Blackberry Honey (optional for additional sweetness)

300g fresh or frozen blackberries

225g home-made coulis (see below) or bottle coulis

2-3 stem ginger or Amaretti biscuits - crushed (optional)

Home-made Blackberry Coulis

Put the blackberries and honey into a small pan with 100ml/31⁄2fl oz water.
Bring to the boil, then simmer for 5 mins until the fruit is soft.
Score the vanilla pod, remove the seeds, then add to the liquid.
Remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.
Serve warm or chilled.
Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

To Assemble The Pots

Beat the yogurt.
Divide half the berries between 4 glasses
Drizzle with some blackberry honey coulis and spoon over half the yogurt.
Sprinkle a layer of crushed stem ginger biscuits.
Top with the remaining yoghurt, berries, add a teaspoon of honey for extra sweetness (optional), some coulis and crushed stem ginger biscuits to finish.
Serve immediately with the rest of the coulis.