The Seasonal Larder: Blackberry & North Aston Kefir fool

By Emma Collen, Director & Food Addict at The Jericho Kitchen

There is something rather lovely about blackberries appearing in the hedgerows. They are one of those ingredients that really do mark the turning of the seasons – and at this time of year I find myself coming home with a container full whenever I’ve been out for a walk.

And, of course, they are particularly good with North Aston Dairy kefir.

If you haven’t tried the kefir yet, it really is worth discovering. Made here at North Aston from the farm’s own milk, it has that wonderful gentle tang that works just as well in puddings as it does at breakfast.

Kefir is a fermented milk drink, naturally containing live cultures, and it is also a source of protein and calcium. Fermented foods such as kefir are an easy and delicious way of bringing a little more variety into our diets – and I particularly love the fact that this one is being made traditionally, from good milk, right here on our doorstep.

At a time when kefir seems to be appearing everywhere – often with a rather hefty price tag attached – there is something particularly satisfying about being able to buy such a wonderful product that has been made just down the road.

One of the simplest things to make with it is a Blackberry & North Aston Kefir Fool.  Simple, seasonal and absolutely delicious.  We have put the recipe at the end of this piece and apart from the hazelnuts you can get everything for this recipe in the farm's Honesty Shop.

Sometimes the best things really are right on our doorstep.

 

Blackberry & North Aston Kefir Fool

Serves 4

• 250g fresh blackberries

• 1–2 tbsp runny honey, to taste

• 200ml North Aston Dairy kefir

• 150ml double cream

• ½ tsp vanilla extract, optional

• 40g hazelnuts, toasted and roughly chopped

• A few extra blackberries, to finish

1. Put about two-thirds of the blackberries into a bowl with 1 tablespoon of honey. Lightly crush with a fork, leaving some of the berries whole. Taste and add a little more honey if they are particularly sharp.

2. Whip the double cream until it forms soft, floppy peaks.

3. Gently fold the North Aston kefir into the cream, along with the vanilla if using.

4. Lightly ripple the crushed blackberries through the kefir mixture – don't mix them in completely, as you want those lovely streaks of blackberry running through the fool.

5. Spoon into four small glasses or bowls and chill for 20–30 minutes if you have time.

6. Scatter with the toasted hazelnuts and finish with a few fresh blackberries just before serving.

A little tip: Keep the fool slightly tart rather than making it too sweet. The combination of tangy kefir, rich cream and ripe blackberries is what makes it so delicious.