Recipe from The English Garden, September 2016
(If you can make it with blackberries from your own garden, so much the better!)
Ingredients (serves 4)
125g granulated sugar
Juice of half a lemon
300ml double cream
Few drops vanilla extract
250g Greek yogurt (one with 0% fat is recommended)
1. Pick out 12 pretty blackberries and set aside. Place the remaining blackberries in a saucepan with the sugar and one tablespoon of water, Slowly bring to to boil over a low heat, until they are juicy. Push the mixture through a fine sieve or a food mill to remove the seeds. Add the lemon juice and leave to cool completely.
2. Whip the cream with the vanilla extract until soft peaks form. Fold in the yogurt and two-thirds of the puree, until just combined. Spoon the mixture into glasses and drizzle over the remaining blackberry puree. Decorate with the reserved berries and serve straight away.