Little buttermilk cheesecakes with honey-roast summer fruits
These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season
Blackberry & lemon fool
Serves 2
Easy
Prep:
Cook:
plus chilling time
Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert
Skip to ingredients
- 200g blackberriesplus extra for the topping
- 3 tbsp icing sugar
- zest and juice of ½ a lemon
- 250ml double cream
Nutrition: Per serving
- kcal744
- fat67g
- saturates42g
- carbs29g
- sugars29g
- fibre4g
- protein3g
- salt0.1g
Method
step 1
Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
step 2
Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.
