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Ingredients
- 20 ounces fresh blackberries
- 3 ounces caster sugar or 3 ounces superfine sugar
- 2 tablespoons cornstarch
- 5 fluid ounces whole milk
- 10 fluid ounces heavy cream, whipped
Method
- Place 1 pound of the blackberries in a pan with 2 ounces sugar and 2 tablespoons of water.
- Cook for 8-10 minutes until tender; puree.
- Mix the cornstarch with a little milk to form a paste; add the remaining milk.
- Place this mixture in a pan with the blackberry puree and bring to the boil, stirring continuously, until thickened.
- Cool and chill.
- Gently fold all but 3 tablespoons of the cream into the blackberry mix to give a marbled effect.
- Reserve 4 blackberries.
- Divide the remainder between 4 glasses.
- Top with the blackberry mixture, and decorate with the remaining cream and blackberries.
