Blackberry Weekdaes

1. 1

   Place 1 pound of the blackberries in a pan with 2 ounces sugar and 2 tablespoons of water.

2. 2

   Cook for 8-10 minutes until tender; puree.

3. 3

   Mix the cornstarch with a little milk to form a paste; add the remaining milk.

4. 4

   Place this mixture in a pan with the blackberry puree and bring to the boil, stirring continuously, until thickened.

5. 5

   Cool and chill.

6. 6

   Gently fold all but 3 tablespoons of the cream into the blackberry mix to give a marbled effect.

7. 7

   Reserve 4 blackberries.

8. 8

   Divide the remainder between 4 glasses.

9. 9

   Top with the blackberry mixture, and decorate with the remaining cream and blackberries.

No additional tips available.