Ingredients
- 4 gelatine leaves
- 425ml milk
- 1large lemon, grated zest and juice
- 425ml double or whipping cream
- 100g caster sugar, plus 1 tbsp
- 300g blackberry
- 2 tbsp Crème de Mûre Crème de Cassis, optional
Method
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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.
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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.
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Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
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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.