Recipe: Ben Tish's Sicilian lemon cream with stewed mulberries

Mulberries aren't as common in the UK as they are in Europe but if you can find them, perhaps in a Middle Eastern super- market or a specialist fruiterer, they are utterly delicious. They resemble an elongated blackberry with denser flesh and a singular sweet-sour aromatic flavour. Blackberries will make a very good alternative.

Serves 4

For the lemon cream

• 2 large unwaxed lemons with unsprayed leaves
• 150g caster sugar
• 150ml double cream
• 300g mascarpone

For the berries

• 250g mulberries or blackberries
• 150ml good red wine
• 60g golden caster sugar
• 1tbs honey

Zest the lemons and squeeze the juice; you need 80ml juice. Put the lemon zest and 80ml juice in a saucepan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Remove from the heat and keep warm.

In a separate pan, heat the cream and mascarpone over a medium-low heat, bringing just to a simmer – do not let it boil (otherwise it may separate). Remove from the heat, add the lemon mixture and whisk. Cool slightly, then strain through a fine sieve into bowls. Cool completely, then leave in the fridge for at least eight hours or until firm and chilled.

While the lemon cream is chilling, prepare the stewed berries. Place the fruit in a saucepan, just cover with water and add the wine, sugar and honey. Bring to the boil, then simmer for 10 minutes or until the fruits are very tender but still holding their shape. Use a slotted spoon to remove the fruits from the liquid to cool. Boil the remaining liquid until syrupy. Let this cool, then pour over the berries. Chill.

To serve, spoon some of the berries onto each cream. Delicious with biscotti.

Photography by Kris Kirkham