Ad

Nutrition: per serving

  • kcal486
  • fat39g
  • saturates22g
  • carbs27g
  • sugars27g
  • fibre2g
  • protein7g
  • salt0.16g
    low
Ad

Method

  • step 1

    Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.

  • step 2

    Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.

  • step 3

    Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.

  • step 4

    Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.

RECIPE TIPS
MAKE THEM EVEN EASIER

If you are nervous about turning these creams out, make them in small dishes or cups and top with blackberries and a drizzle of sauce to serve.

Recipe from Good Food magazine, September 2006

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

marylucia

I sachet pf powdered gelatine should be about right. Sprinkle it over a small cup of cold water, then sit the cup in a pan of simmering water and leave to dissolve. Cool clightly before adding to the cream.

leanosila

I can only get powder gelatine. Any suggestions as to how much to use?

vivienspiteri

We will have masses of blackberries later on so this has been ear-marked to try then

megandben

A star rating of 5 out of 5.

I made this for a supper party, my guests thought it was wonderful, the blackberries came from our garden.

Ad
Ad
Ad