This is a great summer recipe and really simple to make.
Serves 4 portions
250g of mascarpone
175ml double cream
2 tsp vanilla extract
150g caster sugar
Place the blackberries in a saucepan and add the sugar. Warm through on a medium heat for around five minutes. Make sure the suger has completely dissolved. Add the blackberry and sugar mixture to a food processor and blitz till smooth. In a bowl mix together the mascarpone and vanilla extract. Sieve the blackberry and suger mix into the mascarpone. In a seperate bowl whisk the double cream till you form soft peaks. Fold the double cream into blackberry and mascarpone mixture. Once everything is mixed together, transfer to martini glasses and chill in the fridge for two hours.
Garnish with mint leaves and scattered blackberries.