This is one of those lovely recipes you can throw together at a moment's notice, it takes about 15 minutes to prepare and 30 minutes chill time in the fridge. It's a perfect dessert to serve after a Sunday roast and makes a great change from a pie or crumble for spring. The fruit compote is slightly tart while the vanilla whipped cream is subtle and sweet. I like to add grape nuts to the biscuit base to give it extra crunch. Bella & Bear love to smash the biscuits and there were more than a few 'taste tests' with the whipped cream.
You will need:
Half a pack of digestive biscuits (smashed up)
3/4 cup of grape nuts
50g of softened butter
1/4 cup castor sugar (to taste)
300ml whipping cream
2tsp of vanilla essence
Put the digestive biscuits and grape nuts into a sealable bag and smash them with a rolling pin. You can use a blender but I like to find larger pieces of biscuit base when I'm eating the dessert and a blender can reduce the biscuits to dust. Using very soft butter (you can melt the butter slightly) combine the biscuit, grapenuts and butter. You are aiming for a consistency where the mix remains crumbly but will stick together when pressed. The castor sugar is not necessary but I have a sweet tooth so I add a little to the biscuit mix to taste. Press the mix into the bottom of a glass or pie dish.
You can make your own compote by stewing fruit or if like me you like to take some of the effort out of cooking you can use a fresh store bought compote available at most good supermarkets. I chose a red berry compote but you can readily find peach, apple or fig compote if you prefer. If you intend to prepare your own do this in advance. Layer the compote over the biscuit base.
In a separate bowl whip the cream, remaining castor sugar and vanilla essence until the cream is just thick. Layer the cream over the fruit compote and chill the dessert in the fridge until you are ready to serve. Sprinkle a little of the left over biscuit base over the top of the cream just prior to serving.