Falling somewhere between an ice cream and a syllabub, this berry-rippled dessert is seasonal and spectacular
Ingredients
- 300g blackberry
- juice 1 lemon
- 85g golden caster sugar
- 300ml double cream
- shortbread biscuits, to serve
Method
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Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.