Blackberry vanilla creams
Creamy without being too rich, fruity and easy to make, this refreshing dessert is just the right thing to serve after a dinner party
Ingredients
- 4 leaves fine gelatine
- 500ml double cream
- 200ml whole milk
- 175g caster sugar
- 1 vanilla pod
- 300g blackberries
Ready in: 2 hours 20 minutes
Serves: 6
Method
- Soak the gelatine leaves in cold water until softened.
- Meanwhile, pour the cream and milk into a saucepan and add the sugar. Stir over a medium heat until the sugar has dissolved, then bring to the boil and remove from the heat.
- Squeeze any excess water out of the gelatine leaves and stir them into the hot cream. Set aside to cool slightly.
- Put ⅔ of the blackberries into a pan with a splash of water. Scrape the seeds from the vanilla pod and add to the pan. Simmer gently until the berries are soft.
- Remove from the heat and press through a sieve to remove the seeds.
- Reserve 2 tsp of the blackberry purée per serving, then stir the remainder into the cream mixture.
- Rinse out 150ml pudding moulds for each serving with cold water, but don’t dry them. Pour in the blackberry mixture and chill for 2-3 hours until set.
- To serve, dip the moulds briefly into hot water and turn out on to serving plates. decorate with the remaining purée and berries.
http://www.marksandspencer.com/s/food-and-wine/desserts/blackbery-vanilla-creams