Black and blueberry ripple (Serves 6)
Ingredients
- 300g blackberries
- 100g caster sugar a squeeze of lemon juice
- 300ml whipping cream
- juice of ½ orange plus the finely grated zest of 1 orange
- 300g greek yoghurt
- 75g blueberries
Method
- In a liquidiser, whiz half the blackberries with half the sugar and a squeeze of lemon juice, then pass through a sieve into a medium bowl.
- Fold in the remaining blackberries.
- Combine the cream, orange juice and zest, and remaining sugar in a large bowl and whisk to soft, fluffy peaks using an electric whisk.
- Next, fold in the yoghurt.
- The recipe can be prepared to this point several hours in advance, in which case cover and chill the two bowls.
- Shortly before serving, fold over the cream a few times to soften the peaks if made in advance. Drizzle the blackberries in their sauce over the top, and gently fold over a couple of times to streak the cream.
- Either carefully transfer the ripple to a 20cm trifle bowl about 6cm deep (or similar-sized serving dish), or spoon into individual glasses or bowls.
- Scatter over the blueberries, coated in a little of the blackberry sauce beforehand, if wished.