Damson Cheesecake Cream

Damson Puree

500g damsons

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

Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream.

Blackberry thumbprint biscuits

Blackberry jam

750g blackberries

If you don’t have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal.

250g plain flour

Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together.