Sort the bilberries, tip them into a bowl of water and skim off any leaves or stalks that rise to the surface.

Transfer the bilberries to a sieve, rinse under cold water, then tip them into the water in a saucepan with the sugar and lemon juice.

Cover the pan and cook over a low heat for 15 minutes, until the bilberries are soft.

Keep 12-16 cooked bilberries in reserve for the garnish. Tip the remaining bilberries with the juice into a sieve over a bowl. Press the bilberries through the sieve and stir with the juice.

Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water, stir it into the warm bilberries and leave until cold.

Whip the cream until stiff, keep 4 tablespoons in reserve and fold the rest into the cold bilberries.

Fill 4 individual glasses with the bilberry cream and chill in the refrigerator until set.

Before serving, garnish each bilberry cream with a piped whirl of cream and a few bilberries.