Blackberry Fool - blackberries

Method

• Place the blackberries and apples in a saucepan with 3 T sugar and 2 T water.
• Cover and cook for 8-10 minutes, until the fruit has softened.
• Cool slightly, then puree the fruit in a food processor or blender and strain.
• Heat the milk in a saucepan until boiling.
• Meanwhile, mix the flour, cornstarch, egg yolks and remaining sugar together.
• Pour on the milk and beat together.
• Return to the saucepan and heat until thickened, stirrring continuously.
• Stir in the blackberry puree and leave to cool.
• Fold 2/3 of the whipped cream into the cold blackberry mix to give a marbled effect.
• Spoon into 4 individual glasses, decorate with the remaining cream, blackberries and sprigs of mint.
• Serve.