Bill Granger recipe: Berry, granola and mascarpone pots
Sunday 10 August 2014
On a beautiful day I might check whether people want a dessert or would rather go out and grab an ice cream later. If there are enough takers, these little pots are perfect for last-minute assembly. You'll need to have made the granola already, of course.
200g crème fraîche
1 tbsp icing sugar
5-6 strawberries, hulled and halved or quartered if very large
Good handful blueberries
For the granola
100g porridge oats
100g mixed whole nuts (we used almonds, hazelnuts and pistachios)
3 tbsp honey
1 tbsp light-flavoured oil
For the granola, preheat the oven to 180C/350F/Gas4. Combine the oats, nuts, honey and oil in a large bowl. Tip out on to a lined baking sheet and spread out to form an even layer. Cook for 15 to 20 minutes, stirring a couple of times, until golden-brown.
Remove from the oven and allow to cool. Store in an air-tight container if not using within a couple of hours.
Crush the raspberries and divide between four glasses. Combine the crème fraîche and mascarpone. Sweeten with the icing sugar and spoon into the glasses.
Top with the strawberries, blueberries and granola and serve. Save any leftover granola for breakfast.
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