Lemon curd cream with blackberries and toasted almonds
Tangy, sweet and moreish, the almonds in this recipe add a perfect crunch
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
4 tbsp lemon curd
3-4 tablespoons softly whipped cream
175g (6oz) wild blackberries
a squeeze of freshly squeezed lemon juice
a sprinkling of sugar or a drizzle of honey (optional)
2 tablespoons toasted flaked almonds
shredded mint leaves plus a couple of whole mint leaves for garnishing
Method
Taste the blackberries, if they are very tart, add a squeeze of lemon juice and a generous sprinkling of sugar or honey. Allow to macerate for 4-5 minutes.
Fold the whipped cream into the lemon curd. Taste and add a more of either depending on the intensity of the lemon curd.
Toast the flaked almonds in a dry pan to a rich golden colour (watch them as they burn really easily) and cool.
To serve, put two generous tablespoons of lemon curd cream into each shallow bowl. Spoon some of the macerated blackberries over the cream. Scatter with flaked almonds and sprinkle on some shredded mint plus a few fresh mint leaves for garnish.
