- 200g blackberries , plus extra for the topping
- 3 tbsp icing sugar
- zest and juice of ½ a lemon
- 250ml double cream
Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.