Cooking With Paula Mcintyre

Damson Cheesecake Cream Damson Puree 500g damsons 200g granulated sugar 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 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream. Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries 350g granulated sugar 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