In a colander, rinse out the blackcurrants and cook in just enough water to prevent from sticking. When tender, place the blackcurrants into a blender and liquidise, then pour through a sieve, this will give you a puree.
Cool the puree and pour in the honey for sweetener. Mix the blackcurrant puree and yoghurt together and then gently fold in the whipped cream. Serve in a high dessert glass accompanied with a plate of sponge.
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