This is a gorgeous autumnal dessert with a wonderful pink colour. It's also a great excuse to go out foraging for blackberries!
- 450 g blackberries, plus extra to decorate (optional)
- 110 g caster sugar
- 1 rounded tsp powdered gelatine
- 300 ml double or regular cream
- This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries! Shortbread biscuits are the perfect accompaniment.
- Place the blackberries in a large saucepan and add the sugar and 2 tablespoons of water. Cook over a low heat for 10-12 minutes or until the blackberries are soft.
- Pour the blackberries into a large sieve set over a bowl and push through all the liquefied fruit that you can, leaving the seeds in the sieve.
- Remember to scrape the underside of the sieve too and add this into the purée in the bowl.
- Pour 1 tablespoon of water into a small bowl, sprinkle over the powdered gelatine and set aside for 5 minutes.
- Pour the blackberry purée into a saucepan and add the soaked gelatine. Stir the syrup over a low heat for 2-3 minutes or until the gelatine has dissolved.
- In a separate bowl, whip the cream until it forms stiff peaks, then gently fold in the purée.
- Pour into a serving bowl, pretty glasses or, if you have them, old-fashioned tea cups.
- Cover with cling film and chill overnight or for 2-3 hours until set. You could sprinkle a few blackberries on top just before serving.
More by Rachel Allen:
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking
- Roast Goose, stuffing: Rachel's Coastal Cooking