Blackberry honey creams
These light and juicy gems make for a tasty summer dessert
Blackberry coulis
- Preparation and cooking time
- Total time
- Ready in 15-20 mins
- Easy
- Makes about 150ml/¼ pint
Skip to ingredients
- 250g blackberries
- 50g golden caster sugar
- ½ tsp vanilla extract
Nutrition: per tablespoon serving
- kcal11
- fat0g
- saturates0g
- carbs3g
- sugars2g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
step 2
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
