Cumbrian Frutta Cotta Recipes

Cumbrian Frutta Cotta is a luxury, ready made dessert in a jar, no cooking required. A great, unusual gift which may at first puzzle and then delight with its versatility. The sweet and sweet savoury possibilities are entirely to your taste.

• Cumbrian Frutta Cotta Bread and Butter Pudding
  A most decadent yet traditional pudding to be served warm with more thick double cream. With thanks to Annette Gibbons for another delicious recipe.
  
• Smoked Venison, Frutta Cotta and Rocket Salad
  With thanks to Duncan Collinge of the Lakeside Hotel Windermere for this recipe.
  
• Slimmers' Fruttacotta Brulee (makes 4)
  With thanks to Barbara Sloan for this recipe, which she created after visiting Lizzie's stall at the Holker Hall Garden Festival in June 2008
  

Annette Gibbons, chef, author and presenter of television series Home Grown, states"Cumbrian Frutta Cotta is something so delicious it could be eaten for breakfast, lunch or dinner. Not that I'm encouraging anyone to drink before noon you understand, but once the jar of Frutta Cotta is in the fridge, the temptation is there to mix a few fruits in with some yoghurt or cereal to start the day" (Gibbons, A. 2005: From Umbria To Cumbria; p.80: Dec 2005: No.103).

Annette has also:
- pan cooked fresh Eden salmon and accompanied the fish with 2 or 3 pieces of Cumbrian Frutta Cotta.
- put her brown sugar meringues and thick Cumbrian cream with Cumbrian Frutta Cotta.

At Sharrow Bay Country House Hotel, the Local Lunch Menu includes Rice Pudding with Accompaniment of Cumbrian Frutta Cotta.

Do you have a favourite way to use Cumbrian Frutta Cotta? If so, why not send the recipe to Lizzie to share with other Cumbrian Frutta Cotta fans!