Ingredients
  • 200g blackberries , plus extra for the topping
  • 3 tbsp icing sugar
  • zest and juice of ½ a lemon
  • 250ml double cream
Method
STEP 1
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.
STEP 2
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.
Made on
Tilda