Melon and Blackberry Cocktail
2 Small Ogen melons, ripe
400 Gram Blackberries, washed (14 oz)
50 Gram Clotted cream, or Greek yogur (2 oz)
1 1/2 Tablespoon Caster sugar
Cut the melons in half and scoop out the seeds.
Pile the blackberries into the melon ‘bowls’. Cover and chill until ready to serve.
Just before serving, top the blackberries with clotted cream and dust each melon half with 1 teaspoon of caster sugar.
Other berries go wonderfully with this dessert – use a mixture of whatever you have to hand, though half the fun is picking the blackberries yourself.