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Method :
Reserve a few of the blackberries for decoration and cook the remainder in
75 ml/5 tbsp of the water for
10 minutes. Puree in a food processor or blender. Whisk the egg yolks and
sugar in a large bowl over a pan of hot water until thick and creamy, then
remove from the heat and continue whisking until cool. Dissolve the
gelatin in a bowl in the remaining water and stand it over hot water to
melt. Whisk the egg whites until stiff. Stir the gelatin into the fruit
puree, then fold this into the egg yolk mixture. Fold in half the whipped
cream, then the egg whites. Make a collar of greaseproof (waxed) paper
round an 18 cm/7 in souffle dish, pour the mixture into the dish and leave
to set in the fridge for 5-6 hours or overnight. Remove the greaseproof
collar, use the remaining cream to pipe rosettes round the top and
decorate with the reserved blackberries.
Note: You can use other soft fruits such as raspberries or
strawberries for this recipe. |