- 150ml/5fl oz double cream
- 55g/2oz caster sugar
- 1 lemon, juice only
- handful blackberries
- 55g/2oz blackberries, peeled and chopped
- 30g/1oz caster sugar
- Whip the cream, sugar and lemon juice in a bowl until thickened.
- Place a chefs' ring on a serving plate and arrange the blackberries on the base.
- Spoon the lemon mixture on top, smoothing off the top with a palette knife.
- Remove the ring.
- Meanwhile, blend the blackberries and sugar in a mini-food processor until smooth.
- Pour over the lemon mousse to serve.