Blackberries are in season! And there is no better way to enjoy them than in a summer pudding. Tart, sweet, smooth and silky this blackberry fool ticks every box. Make ahead of time and pop in the fridge until you need to take a moment to sit quietly in the summer sun and enjoy a mouthful of delight.
Ingredients: makes 4 glasses
200g Blackberries plus extra for decorating
1 lemon
3 tbsp caster sugar
200ml double cream
200ml mascarpone
1 tsp vanila
1 tbsp icing sugar
4 amaretti biscuits
A dash of amaretto (optional)
Method:
you will need 4 glasses of choice. A small tumbler, wine glass or cocktail glass all work well.
In a saucepan add in your blackberries along with the caster sugar. Using a vegetable peeler, make 3 peels of your lemon and add in the rind, along with the juice of half a lemon. If using amaretto add a dash in now. Desert wine also works well. Put onto a medium high heat and allow the sugar to dissolve and the alcohol to burn off. just needs 3-4 mins. turn off of the heat, remove the Leon zest pieces and allow to cool completely.
Meanwhile whip your double cream until you get silky ribbons. Stir in the mascarpone, vanilla and sugar.
Layer your glasses with the silky cream mixture at the bottom, followed by the cooled blackberries. Repeat until the glass is full. Top with a few fresh blackberries and pop into the fridge until ready to eat. Serve with an amaretti biscuit…the crunch makes all the difference!!