With some of our https://www.wildfooduk.com/wild-food-recipes/blackberry-syrup/ to hand this dessert is quick and simple to throw together – you could almost say it’s foolproof. The only thing to be careful about is that you don’t overwhip the cream: use a balloon whisk and beat by hand, stopping the moment the cream thickens and form soft peaks. This will ensure the fool doesn’t turn grainy when you fold in the syrup.
• 200ml double cream
• 4 tablespoons blackberry syrup (see https://www.wildfooduk.com/wild-food-recipes/blackberry-syrup/)
• Zest of 1 unwaxed lemon
• 100g blackberries, rinsed and drained
1. Pour the cream into a large bowl and whisk until soft, floppy peaks form.
2. Scatter with the lemon zest, pour over 2 tablespoons of the blackberry syrup and fold lightly to marble the cream.
3. Divide the mixture between 4 sundae glasses, top with the blackberries and drizzle over the remaining syrup.
4. Serve with shortbread biscuits.
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