Yoghurt with crème de marrons de l'Ardèche and toasted walnuts

When you've had a massive French meal, the last thing you want is a big dessert. The slightly acidic yoghurt and crème fraîche mixture is complemented by the sweetness of the crème de marrons de l'Ardèche, a chestnut purée. Topped with the toasted walnuts for some texture, this is the perfect light and refreshing dessert for a hot summer's day.

Greek yoghurt
Crème fraîche
Marscapone
Ricotta
Soured cream

Crème de marrons de l'Ardèche (chestnut purée)

Walnuts

I tend to use whatever type of yoghurt and cream is in the fridge for the base. Having said that, I avoid using sweetened yoghurts because the sharpness is needed to contrast the chestnut purée. I also refrain from using a majority of runny yoghurt in the mixture, as it needs to have a bit of substance!

Stir together whatever type of cream and yoghurts you have. If the dairy mixture is too sour, add a little sugar or agave syrup to taste.

In glasses or jars, add the creamy mixture until a third of the container is full. Layer about a teaspoon of the chestnut paste. Next, cover with more of the yoghurt mixture. Top with more of the crème de marrons de l'Ardèche- I squeezed it straight from the tube. Leave in the fridge to set a little.

In a pan over medium heat, toast the walnuts in no oil- you don't want to fry them. When they have browned but not burnt, remove from the pan onto some kitchen paper. The walnuts release oil when heated, but you don't want too much of this in the yoghurt. Bash the walnuts into smaller pieces, and sprinkle on the dessert.

Serve!

Changes:

To make the mixture even lighter transform the yoghurt into a mousse by folding in whisked egg whites.

If you're not too keen on nuts, layer lemon curd instead of the chestnut paste, and top with mango.

For a 'cherry bakewell', layer with cherry jam and top with toasted, flaked almonds or crushed amaretti.

Banana and butterscotch fool

Bananas, grown in 107 countries (according to Wikipedia), have the 4th highest monetary value in food (after rice, wheat and corn). In 2011, India produced 29.7 million tonnes of bananas (20% of the world's production) (also according to Wikipedia).When I made this dish, it was purely to use up a few overripe bananas, but it became SO much more... It's moreish and indulgent, yet light, as well as tasting just like bannoffee pie - which can only be a good thing. In the highly unlikely possibility that you have butterscotch left over, serve with ice cream for a knickerbocker glory, or with stewed apples.

Banana and butterscotch fool

 BANANA FOOLfour overripe bananas (just because their skin is speckled or brown, it doesn't mean the bananas are too ripe- especially if you're blending them!)
350ml double cream
100g marscapone/ ricotta
a few tablespoons of caster sugar (how much you use depends on the sweetness of the banana)

BUTTERSCOTCH200g soft brown sugar/ caster sugar
150g salted butter, cubed
200ml double cream

Banana and butterscotch fool

Blitz the bananas until smooth and set aside.
Whip the cream into soft peaks, then stir in the sugar until thoroughly combined.
Turn the whisk back on and add the marscapone (be careful the mixture doesn't splash up everywhere, unless you want your kitchen redecorated...)
Mix in the blitzed banana, and set the mixture aside.

Banana and butterscotch fool

In a medium-sized saucepan, put the sugar in on a low-to-medium heat.
If the mixture starts bubbling at the sides, add the butter onto the sugar, and start to stir.
Continue stirring until all the butter has melted, and the sugar has completely dissolved into it.
Take the mixture off the heat, and stir in the cream. Even if it looks like the cream is separating from the mixture, continue stirring until it combines.

In individual ramekins, layer the banana mixture, then the butterscotch, then banana mixture then butterscotch. I layered it up whilst the butterscotch is still warm, though not really hot (so the mixture is liquid enough to drizzle over and set).
Leave in the fridge until ready to be served.
Just before eating, top with flaked almonds.

Banana and butterscotch fool

Or, you could...

crumble amaretti or gingernut biscuits on top just before serving.

add a bottom of espresso-soaked biscuits.