BLACKBERRY FLUMMERY

• 1 cup blackberries (about 5 to 6 oz.wt.)
• 1/2 cup water (4 oz.wt.)
• 1/4 cup sugar (1.8 oz.wt.)
• 1 tablespoon cornstarch (8 grams)
• Tiny pinch salt
• 1/2 teaspoon lemon juice
• Thick cream

Wash the blackberries and drain. In a small saucepan (no lid), cook blackberries in water for 5 minutes. Meanwhile combine the sugar, cornstarch, and salt in a large custard cup.

Add sugar mixture to blackberries and stir until thickened and translucent. Cook another 5 minutes, stirring occasionally to keep the mixture from sticking.

Remove from heat and add lemon juice. Let sit for 5 minutes.

Serve with thick cream to swirl in.

Serves 2