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Frozen blackberry fool

Falling somewhere between an ice cream and a syllabub, this berry-rippled dessert is seasonal and spectacular

  • Prep: 10 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 475
  • Carbohydrates 26
  • Saturated Fat 25
  • Sugar 26
  • Protein 2
  • Fat 40
  • Fibre 3
  • Salt 0

Nutrition per serving

  • Calories 475
  • Carbohydrates 26
  • Saturated Fat 25
  • Sugar 26
  • Protein 2
  • Fat 40
  • Fibre 3
  • Salt 0

Ingredients

  • 300g blackberries
  • juice 1 lemon
  • 85g golden caster sugar
  • 300ml double cream
  • shortbread biscuits, to serve

Method

  1. Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.

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