Blackberry and Honeycomb syllabub

Ingredients (serves 4)

Blackberry_SyllabubBlackberry compote

  • 250g blackberries
  • 50ml blackberry liqueur
  • 50g honey

Syllabub

  • 284ml double cream or whipping cream
  • 25g caster sugar
  • 25g honey
  • 50ml white wine
  • Zest and juice of ½ a lemon
  • Blackberry puree, see recipe below
  • Rosemary honeycomb to finish

Method

Blackberry compote

  1. Place all the ingredients in a heavy based pan and simmer for 10 minutes or until the mixture reaches a syrupy consistency.
  2. Take half of the compote and push through a fine sieve to remove the seeds and then place both the blackberry puree and the compote into separate containers and chill in refrigerator.

Syllabub

  1. Mix the sugar, honey, wine and lemon zest and juice in a large mixing bowl and leave to stand in the fridge for at least an hour and preferably overnight (this allows all the flavours to infuse and mellow).
  2. Add the blackberry puree and cream (whipping cream will give a lighter and fluffier syllabub, whilst double will give a richer thicker version). Whisk until desired texture reached.
  3. Transfer the syllabub into a piping bag and chill until required.
  4. To serve, pipe the syllabub into a glass, followed by a layer of the blackberry compote. Depending on the size of the glass you are using, repeat the process as much as desired. Finish with a small piece of the rosemary honeycomb.