This is one of my mum’s recipes; it’s so quick and simple, but the results are delicious, the colour’s amazingly intense and it’s the perfect autumnal dessert to have in the freezer for a last minute dinner party.
250g blackberries, puréed raw
Juice of half a lemon
125g icing sugar
300ml double cream
Mix the blackberries, lemon juice and icing sugar together well.
Whip the double cream until thick, but not stiff.
Combine the cream with the fruit purée and beat well.
You could now use an icecream maker, but I’ve always managed without one by freezing for a couple of hours and then beating again (a food processor is an invaluable asset here!). Freeze again until needed.
Fabulous served with a spiced poached pear or a caramelly baked apple.