Frozen blackberry fool
Falling somewhere between an ice cream and a syllabub, this berry-rippled dessert is seasonal and spectacular
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
NO COOK
- 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.
PER SERVING
475 kcalories, protein 2g, carbohydrate 26g, fat 40 g, saturated fat 25g, fibre 3g, sugar 26g, salt 0 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2415646/
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Ingredients
- 300g blackberries
- juice 1 lemon
- 85g golden caster sugar
- 300ml double cream
- shortbread biscuits , to serve
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This Italian style ice-cream is light and creamy and, best of all, you don’t need an ice-cream maker to prepare it
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rating
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
NO COOK
Ingredients
- 300g blackberries
- juice 1 lemon
- 85g golden caster sugar
- 300ml double cream
- shortbread biscuits , to serve
PER SERVING
475 kcalories, protein 2g, carbohydrate 26g, fat 40 g, saturated fat 25g, fibre 3g, sugar 26g, salt 0 g
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08 September 2012
littlerosebaker rated and commented on this recipe
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