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Blackberry Vanilla Creams

Fresh flavours and the wow factor make this an ideal dinner party dessert. Although blackberries signal the end of summer, they are still a welcome sight. Make the most of their tangy flavour during autumn in this delicious dessert made with blackberry purée.

  • Timer Prep 195 min
    Cook 15 min
  • Chart 485.0 cal/
    serving
  • Chef hat Medium
    effort

Method

  1. 1 Soak the gelatine leaves in cold water until softened.
  2. 2 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.
  3. 3 Squeeze any excess water out of the gelatine leaves and stir them into the hot cream. Set aside to cool slightly.
  4. 4 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.
  5. 5 Remove from the heat and press through a sieve to remove the seeds.
  6. 6 Reserve 2 tsp of the blackberry purée per serving, then stir the remainder into the cream mixture.
  7. 7 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.
  8. 8 To serve, dip the moulds briefly into hot water and turn out on to serving plates. decorate with the remaining purée and berries.
  • Average per serving
  • Calories 485.0kCal
  • Fat37.7g
  • Saturated23.5g
  • Salt0.01g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg