2 x 227g Rodda’s clotted cream
1 teaspoon vanilla bean paste
1 teaspoon lemon juice
1-2 tablespoons icing sugar
Save 4-6 blackberries for garnish
Place the remaining blackberries in a bowl with the lemon juice and 1 teaspoon of icing sugar and mash
In a separate bowl mix 227g of clotted cream with the remaining icing sugar and vanilla bean paste, once combined, add in 1/3 of the mashed blackberries and stir.
Take 4 glasses and layer the crushed blackberries on the bottom, add the blackberry cream next – finally topping it with a spoonful of wonderful clotted cream
Garnish with saved blackberries and serve immediately.