Blackberry cream with homemade shortbread

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For 10 shortbreads sugar, icing sugar, salt and soft butter in flakes in a bowl.

2. 2

   sel and stir with the whisk of the mixer until creamy. Add flour and knead with your hands to a smooth dough. Wrap in cling film and chill for about 30 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Roll out the dough on a floured work surface to a thickness of approx. 8 mm. Cut out approx. 10 circles (approx. 6 cm Ø), kneading the dough again and rolling out and cutting out again.

4. 4

   Put dough circles on the baking tray and bake in a hot oven for about 20 minutes until the cookies are lightly browned. Take them out and let them cool down.

5. 5

   If you don't have the time to bake, you can also buy good quality shortbread, for example from Walkers.

6. 6

   Sort and wash the blackberries. Bring to the boil in a saucepan with 2 tablespoons of sugar and 6 tablespoons of water. Cover and simmer for about 2 minutes. Stir starch with 1 tbsp. water until smooth. Stir into the blackberries and simmer for about 1 minute.

7. 7

   Remove from the heat, crush blackberries slightly if necessary. Leave to cool down.

8. 8

   Coarsely crumble 4 shortbreads and divide into six large glasses (approx. 250 ml each). Add 1 tbsp. blackberries to each.

9. 9

   For the cream, pour the sour cream, cream and 2 tablespoons of sugar into a tall mixing bowl and whisk until stiff. Loosely fold the blackberry sauce into the sour cream, except for 3 tbsp.

10. 10

    Spread the sour blackberry cream into the glasses, add the remaining blackberries.

Nutrition Facts

KCAL
440 kcal

CARBS
32 g

FATS
31 g

PROTEINS
4 g