Frozen blackberry fool
Falling somewhere between an ice cream and a syllabub, this berry-rippled dessert is seasonal and spectacular
- Prep: 10 mins
No cook
- Serves 6
- Easy
Ingredients
- 300g blackberries
- juice 1 lemon
- 85g golden caster sugar
- 300ml double cream
- shortbread biscuits, to serve
Method
-
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.
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