Blackberry jelly & custard
A grown-up jelly and custard recipe that adults will love as much as the kids
Difficulty and servings
Serves 4-6
Preparation and cooking times
Ready in 20 minutes, plus setting
- Soak the gelatine in cold water until softened. Put the blackberries and sugar in a pan with 500ml water. Gently heat until all the sugar has dissolved then simmer for 3-4 minutes so the fruit releases all of its juice.
- Push through a sieve into a clean pan. Heat gently then add the gelatine (squeeze out excess water) and stir until dissolved. Add the crème de cassis and strain into a shallow glass bowl. Chill for about 4 hours or overnight until set.
- To serve, roughly chop the jelly then layer up in bowls with the custard. Decorate with redcurrants if you like.
372 kcalories, protein 9g, carbohydrate 65.5g, fat 9 g, saturated fat 4g, fibre 3.9g, salt 0.23 g
Recipe from olive magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/4489/
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Ingredients
- 4 leaves leaf gelatine
- 500g blackberries (frozen are fine)
- 150g caster sugar
- 4 tbsp Crème de Cassis
- 1 carton fresh vanilla custard
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Difficulty and servings
Serves 4-6
Preparation and cooking times
Ready in 20 minutes, plus setting
Ingredients
- 4 leaves leaf gelatine
- 500g blackberries (frozen are fine)
- 150g caster sugar
- 4 tbsp Crème de Cassis
- 1 carton fresh vanilla custard
372 kcalories, protein 9g, carbohydrate 65.5g, fat 9 g, saturated fat 4g, fibre 3.9g, salt 0.23 g
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