Recipe foraged by Sefton Women’s Institute
Ingredients:
500 g blackberries
100 g caster sugar
15g powdered gelatine
Juice half a lemon
3 tbsp water
3 eggs
200 ml double cream
Method:
1. Cook the blackberries with 25g caster sugar until soft. Puree (I use a stick blender) then sieve and leave to cool.
2. Sprinkle the powdered gelatine over the lemon juice and water and leave to soak. When it looks like a solid mass and the puree is cool, heat gently to dissolve.
3. Whisk the eggs and the remaining 75 g (3oz) caster sugar until thick and foamy.
4. Lightly whip the double cream.
5. Fold the puree into the egg mixture, then the dissolved gelatine and whipped cream into the egg and puree mixture until it a uniform colour.
6. Pour into small bowls and chill to set.
