1. Place 1 pound of the blackberries in a pan with 2 ounces sugar and 2 tablespoons of water. 2. Cook for 8-10 minutes until tender; purée. 3. Mix the cornstarch with a little milk to form a paste; add the remaining milk. 4. Place this mixture in a pan with the blackberry purée and bring to the boil, stirring continuously, until thickened. 5. Cool and chill. 6. Gently fold all but 3 tablespoons of the cream into the blackberry mix to give a marbled effect. 7. Reserve 4 blackberries. 8. Divide the remainder between 4 glasses. 9. Top with the blackberry mixture, and decorate with the remaining cream and blackberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
