Berry dessert

Method

Place the berries in a large saucepan with the caster sugar and 300ml water, then bring to a simmer over medium heat, stirring occasionally until the berries soften and release their juices, about 5-8 minutes. In a small bowl, whisk the cornflour with 100ml cold water until smooth, then pour this slurry into the berry mixture whilst stirring constantly to prevent lumps forming. Continue stirring for 2-3 minutes until the mixture thickens and becomes translucent. Remove from the heat and let cool slightly, then divide into serving bowls. Whip the double cream with icing sugar and a pinch of salt until soft peaks form, then serve alongside the warm berry porridge with a generous dollop of whipped cream on each portion.