- 1 cup whipping cream
- 1 T caster sugar
- 1 t freshly ground black pepper
- ½ vanilla pod, halved and scraped
- 150 g blueberries
- 1 lemon, juiced
- 4 T sugar
Whip the cream until stiff. Add the caster sugar, black pepper and vanilla seeds.
Place the blueberries, half the lemon juice and 2 T sugar in a pan over a medium to high heat and cook for 5 minutes, or until soft and juicy. Repeat with the raspberries, remaining sugar and lemon juice.
To serve, place the whipped cream in a bowl and spoon through berries.