A trio of Bumbleberry desserts

Chef Paul Merrett from The Victoria in Sheen has created three simple but delicious desserts, each featuring Frobishers Bumbleberry Juice as a main ingredient. They can be served individually or as an assiette-style dessert plate.

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Bumbleberry, Mint and Chilli Granita

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Ingredients for 4 shot glasses of granita

500ml Bumbleberry Juice

3g de-seeded red chilli

6g mint leaves

1 ½ limes juiced

30g sugar

Method

Reduce the Bumbleberry Juice by 25% and let it cool for 10 min. Finely chop the mint and chilli. Add all ingredients to a bar blender and blitz until smooth. Put in the freezer in a small roasting tray. Every 20 minutes, take the granita out of the freezer and crush the ice crystals with a fork. Serve straight from the freezer.

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White chocolate and Bumbleberry panna cotta

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Ingredients for 6 small dishes

300ml Bumbleberry Juice

225ml double cream

70g white chocolate

10g sugar

1 leaf of gelatine soaked in cold water

Method

Reduce the Bumbleberry Juice down approximately by half and leave to one side. Heat the cream until almost boiling. Pour the cream over the white chocolate and sugar and mix until the chocolate has melted. Squeeze out the gelatine and add to the hot cream mixture. Whisk in the Bumbleberry. Pour into small dishes. Leave to set in the fridge for 1 hour minimum.

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Bumbleberry jelly

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Ingredients for 6 small dishes

600ml Bumbleberry Juice

200ml lemonade

3 leaves of gelatine soaked in cold water

Method

Mix juice and lemonade together. Warm the juice mix gently on the stove. Squeeze out the gelatine and whisk into the warm juice mix. Allow to cool to room temperature. Pour into desired mould and leave to set in fridge for 3 hours. Serve with a ball of vanilla ice cream.