Black and White Cream
- 2 teaspoons cassis liqueur
- 1 3/4 cups blackberries, plus 1/4 cup reserved for garnish
- 1 cup whipping cream
- 2 meringue nests (from a packet)
Add the cassis to the 1 3/4 cups blackberries and mash lightly with a fork.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in 1 of the meringues nests - you will need chunks for texture as well as fine dust.
Fold in the fruit mixture and arrange on a serving plate in a mound, then crumble over the remaining meringue. Decorate with the remaining 1/4 cup blackberries.
Recipe courtesy of Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)