These beautiful individual servings are a great way to serve a delicious treat at an al fresco coronation party or picnic with the family. And, what better way to upcycle those Bonne Maman jars?
Each decedent jar is packed full of soft, red fruit flavours and a quick, dreamy cheesecake topping. Why not add on these glittery gold shortbread crown biscuits for the final royal seal of approval?
Ingredients
- 25g shortcake biscuits
- 15g shelled pistachio nuts, roughly chopped
- 2tbsp melted butter
- 4 large strawberries, ripe
- 12 fresh raspberries
- 100g blueberries
- 4tbsp Bonne Maman Strawberry Conserve, or alternative
- 1tbsp Elderflower Cordial
- 100g soft cream cheese
- 125g ready-made vanilla custard
- 75g crème fraîche
- Extra fruits, chopped pistachios and mini glitter crown shortbreads, to decorate
Method
Put the shortbread biscuit in a plastic food bag and crush to crumbs with a rolling pin. Mix with the pistachio nuts and melted butter and divide between two Bonne Maman conserve jars.
Thinly slice 2 strawberries and use to line the inside of the jars. Roughly chop the remaining strawberries and spoon into the centre. Top with the raspberries and blueberries.
Stir together the conserve, the elderflower cordial and 1 tbsp water. Spoon over the fruit.
Finally, beat the soft cheese, custard and crème fraîche together until smooth and spoon on top of the fruits.
Finish with some extra fruits, a sprinkling of nuts and a mini shortbread Crown biscuit.
