- 4 gelatine leaves
- 425ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 large lemon, grated zest and juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 425ml double or whipping cream
- 100g caster sugar, plus 1 tbsp
- 300g blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 2 tbsp Crème de Mûre Crème de Cassis, optional
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.
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.
Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
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.
Make them even easierIf 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.