Ingredients (serves 4):
- 50g bilberries;
- 300ml double cream;
- 10g sugar;
- 8g wood sorrel, plus leaflets from remaining 7g.
1. Add the sugar to 50ml of the cream and gently warm until sugar is dissolved.
2. Allow to cool then place in blender with rest of the cream, all the wood sorrel and most of the bilberries and blitz.
3. Spoon into individual ramekins and leave in the fridge for a few hours until set.
4. Before serving, place a few whole bilberries on top of each ramekin