- 150g punnet blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 1 tbsp golden caster sugar
- 1 lemon, finely grated zest and juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 gingernut biscuits, crushed
- knob of butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp icing sugar
- ½ x 250g tub mascarpone or ricotta
Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.
Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.