Ingredients

Steps

• Bring the double cream to boiling point in a heavy-based saucepan then reduce to a simmer.
• Stir in 250g of caster sugar and simmer for 3 minutes until thickened.
• Add the lemon juice and zest and simmer for 30 seconds while stirring.
• Cool the mixture for 10 minutes, pour into glasses, and chill for 2 hours.
• Simmer berries and 150g of sugar in a pan for 5 minutes until broken down.
• Spoon the cooled berry compote over the cream and serve with optional shortbread.