Chilled vanilla cups with flaming blackberries

Alan Coxon combines cool, creamy set custards and hot, boozy flamed blackberries for a match made in heaven
By Alan Coxon
Chilled vanilla cups with flaming blackberries
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 3 hrs chilling or overnight
  • Effort: medium


For the vanila cups

  • 3 sheets leaf gelatine
  • 350 ml double cream
  • 5 eggs
  • 2 tbsp clear honey
  • 1 vanilla pods, just seeds

For the flamed blackberries

  • 45 g unsalted butter
  • 60 g caster sugar
  • 250 g blackberries
  • 4 tbsp Pernod
  • 2 tbsp Grand Marnier
  • 1 orange juice, and zest
  • 0.5 tsp arrowroot


1. Soak the gelatine leaves in 75ml of cold water 2. In a bowl, combine the cream, eggs, honey and vanilla seeds, and mix thoroughly. 3. Stand the bowl over a pan of boiling water, but do not allow the bowl to touch the water. Stir continuously until the mixture begins to thicken. 4. Squeeze the gelatine leaves to remove any excess water and add to the egg mixture. Stir until dissolved. 5. Remove from the heat and cool slightly.6. Divide the mixture between 4 pretty serving glasses or cups, ensuring plenty of room is left for the blackberries, cool completely and place into the refrigerator to chill for several hours, until set.7. Just before serving, flame the blackberries. Melt the butter and sugar in a heavy based frying pan, but do not stir - the sugar will dissolve and caramelise. 8. When the sugar and butter have caramelised, increase the heat and add the blackberries. Add the Pernod and the Grand Marnier and set alight. 9. Mix the orange juice and arrowroot together and stir this into the blackberries. Cook for a minute or so, until the sauce has thickened. 10. Pour the hot flamed blackberries over the vanilla creams and serve immediately.

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