Recipe kindly shared with us from Stuart Woodman.
You asked for it and your wish is granted. Following on from the very scrumptious tasty dessert we got to enjoy at our 'Intro into Foraging' evening at 7th Rise, Stuart Woodman has kindly given us the recipe you were all asking for. So here is is - Easy-peasy and delicious.
400ml double cream
100g golden caster sugar
juice of 1 lemon
Liquidise the blackberries and pass through a sieve to remove pips.
Pour the blackberry juice into a pan with the cream, sugar and lemon juice and slowly bring to the boil, stirring constantly.
Simmer for a couple of minutes to thicken, cool slightly then add to glasses/ jam jars/ bowls and place in the refrigerator for a few hours to set.
To finish - Garnish with a blackberry and enjoy!