- Serves: 6
- Cook Time: 15 minutes plus chilling
- Prep Time: 5 minutes
- Effort: easy
- 450 g blackberries
- 110 g caster sugar
- 1 tsp powdered gelatine
- 300 ml double cream, or regular cream
- icing sugar, for dusting
- sprig of mint
1. Place the blackberries in a large saucepan and add the sugar and 2 tablespoons of water. Cook over a low heat for 10'12 minutes or until the berries are soft.
3. Pour 1 tablespoon of water into a small bowl, sprinkle over the powdered gelatine and set aside for 5 minutes.
2. Push the blackberries through a large sieve set over a bowl, making sure all the seeds are left behind. Remember to scrape the underside of the sieve to collect as much liquidised fruit as possible.
4. Pour the blackberry purée into a saucepan and add the soaked gelatine. Stir over a low heat for 2'3 minutes or until the gelatine has dissolved.
5. In a separate bowl, whip the cream until it forms stiff peaks then gently fold in the purée. Pour into a serving bowl, pretty glasses or old-fashioned tea cups, then cover with cling film and chill overnight or for 2'3 hours until set.
6. Sprinkle a few blackberries on top just before serving, then dust with icing sugar and decorate with a sprig of mint.
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