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
Directions:
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.
Servings: 4
Time preparation: 120 min.
Time total: 145 min.