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
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling time
- Easy
- Serves 2
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.