Blackberry cream

Easy
September 2010

Blackberry cream

Easy
September 2010

Serves 10
Takes 10 minutes

This blackberry recipe is great on its own with shortbread or nutty biscuits but can also accompany autumnal desserts.

Nutrition: per serving

Calories: 161kcals
Fat: 16.1g (10g saturated)
Protein: 2.5g
Carbohydrates: 2.7g (2.7g sugar)
Salt: trace

Nutrition: per serving

Calories: 161kcals
Fat: 16.1g (10g saturated)
Protein: 2.5g
Carbohydrates: 2.7g (2.7g sugar)
Salt: trace

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Ingredients

150g fresh blackberries
2 tsp caster sugar
1 tbsp crème de cassis (optional)
2 tsp lemon juice
300ml double cream

Ingredients

150g fresh blackberries
2 tsp caster sugar
1 tbsp crème de cassis (optional)
2 tsp lemon juice
300ml double cream

Method

Put the blackberries, sugar, crème de cassis, if using, and lemon juice in a bowl and crush lightly with the back of a fork. Whip the cream into soft peaks, then fold into the blackberry mixture. Serve in generous spoonfuls with crumbly biscuits or autumnal puds.

Method

Put the blackberries, sugar, crème de cassis, if using, and lemon juice in a bowl and crush lightly with the back of a fork. Whip the cream into soft peaks, then fold into the blackberry mixture. Serve in generous spoonfuls with crumbly biscuits or autumnal puds.

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