Sicilian Lemon Creams with Honey Stewed Blackberries

Ingredients - to serve 8

2 large lemons  

150g caster sugar 

150ml double cream 

300g mascarpone 

Berries 

200g fresh blackberries  

60g caster sugar 

1 tbsp runny honey 

Method

Zest the lemons and squeeze the juice; you need 80ml juice. Put the lemon zest and 80ml juice in a saucepan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Remove from the heat and keep warm. In a separate pan, heat the cream and mascarpone over a medium-low heat, bringing just to a simmer. Remove from the heat, add the lemon mixture and whisk. Cool slightly, then strain through a fine sieve into glasses. Cool completely, then leave in the fridge for at least 8 hours or until firm and chilled. 

While the lemon cream is chilling, prepare the stewed berries. Place the fruit in a saucepan with a little water and add the sugar and honey. Bring to the boil, then simmer for 10 minutes or until the fruits are very tender but still holding their shape. Use a slotted spoon to remove the fruits from the liquid to cool. Boil the remaining liquid until syrupy. Let this cool, then pour over the berries. Chill. To serve, spoon some of the berries on to each cream, then enjoy.