Feast of Dorset- the recipes
- Place the blackberries into a shallow bowl. Add the icing sugar and stir in.
- Then, mash the fruit until the fruit starts to break down. I like to leave some larger chunks of fruit though
- Whip the creams separately in individual bowls. Tip both creams into one bowl and add the blackberries and gently fold until it is roughly combined. I don’t like to over-mix this so as to retain as much air in the cream as possible. I also like to retain some purple streaks through the cream, which looks so pretty, so mix as little as possible to get this effect.
- Serve in glass bowls. You may wish to adjust the quantities of icing sugar and the ratio of cream to fruit to taste. I personally don’t like to add too much sugar as I don’t have a particularly sweet tooth and I love the flavour of the berries on their own, particularly as I use wild berries when I can which have a much more interesting flavour than supermarket berries.
- Slice the plums into halves or quarters, removing the stones
- Sprinkle over the sugar and water
- Add the spices. Make sure the vanilla seeds are mixed into the water and add the vanilla pod for now
- Heat on the hob on a low heat until the fruit softens. This should take about 10 – 20 minutes. Try to ensure the temperature is not too high as the fruit will turn into a puree. I prefer for the fruit to remain as its shape and texture as much as possible
- Remove the whole spices before serving.