450g black currants
90g cashew nuts
25g melted butter
350g Errington’s ricotta or Goats curd
150ml soured cream
Put the black currants into a baking dish. Drizzle with agave syrup. (Don’t be tempted to use too much syrup as the currants need to be sharp in contrast to the sweetness of the base). Bake until currants are just soft but holding their shape.
Chop the nuts and dates in a food processor. Add the melted butter. Turn out and press into a 9” greased flan dish, covering the base in an even layer.
Blend the ricotta and soured cream and spread over the nut mixture. Carefully spoon the black currants over the top. Chill, then serve.