Place half the blackberries in a heavy-based saucepan over a gentle heat and stir until softened.

Stir in 2 teaspoons of the honey. Remove from the heat, add the lemon juice and sprinkle in the gelatine, stirring well to dissolve. Rub through a sieve, then leave the mixture to cool and thicken.

Combine the yogurt and Petit Suisse cheeses and stir in the cooled blackberry puree. Whip the egg whites until stiff and fold in.

Reserve a few whole blackberries for decoration. Divide the remainder between six tall wineglasses and pour 1 teaspoon of port into each. Top up with the blackberry mixture and chill.

Just before serving, dry-fry the hazelnuts with the lemon rind. When evenly coloured, chop them and sprinkle a little over each glass. Decorate with the remaining berries and honey.

Both cultivated and wild blackberries freeze extremely well, just put the freshly picked fruit in a rigid plastic container and freeze.