Recipe

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• 2 cups blackberries
• 1 1/2 cups cooking apples, peeled and sliced
• 4 tbsp sugar
• 2/3 cup milk
• 1 tbsp all-purpose flour
• 1 tbsp cornstarch
• 2 egg yolks
• 3/4 cup whipped cream
• 4 blackberries
• 4 sprigs fresh mint

• 1 Place the blackberries and apples in a saucepan with 3 T sugar and 2 T water. Cover and cook for 8-10 minutes, until the fruit has softened.
• 2 Cool slightly, then puree the fruit in a food processor or blender and strain.
• 3 Heat the milk in a saucepan until boiling. Meanwhile, mix the flour, cornstarch, egg yolks and remaining sugar together. Pour on the milk and beat together.
• 4 Return to the saucepan and heat until thickened, stirrring continuously. Stir in the blackberry puree and leave to cool.
• 5 Fold 2/3 of the whipped cream into the cold blackberry mix to give a marbled effect.
• 6 Spoon into 4 individual glasses, decorate with the remaining cream, blackberries and sprigs of mint. Serve.