• 250 g (8 oz) frozen cranberries
  • 50 g (2 oz) golden caster sugar
  • 4 tablespoons crème de cassis
  • 200 g (7 oz) creamy vanilla white chocolate
  • 300 g (10 oz) fat-free fromage frais
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons cranberry jelly
  • 6 ready-made all-butter pastry cases

Gently heat the cranberries, sugar and crème de cassis in a pan for a few minutes until the cranberries are just softened. Strain the cranberries and set aside to cool, reserving the juice.

Melt the white chocolate in a bowl over a pan of simmering water (see page 10). Stir in the fromage frais and vanilla bean paste and beat together well. Cover and chill.

Add the cranberry jelly to the reserved cranberry juice in the pan. Heat gently to melt the jelly and then stir to combine.

Spoon the vanilla and white chocolate mixture into the pastry cases 1–2 hours before serving. Top with the cranberries and spoon the cranberry syrup over to glaze. Chill until needed.

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