400g Mixed frozen summer berries (strawberries, raspberries, blackcurrants and redcurrants) defrosted
1 Vanilla pod, split in half and seeds removed
Juice of 1 Lemon
300ml double cream
200g Greek yogurt
50g Doria Amaretti biscuits, lightly crushed
- Place the berries, sugar, lemon juice and half the vanilla seeds and the scraped out pod in a medium sized saucepan over a low heat until the sugar has dissolved and the berries start to release their juices. Remove from the heat and leave to cool.
- Place the remaining vanilla seeds and double cream in a large mixing bowl and whisk to soft peaks, fold in the Greek yogurt.
- Carefully marble half the berries into the cream mixture. Layer the fool into 4 glasses using the left over berries and broken crushed Doria Amaretti biscuits.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.