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Blackberry vanilla creams

Creamy without being too rich, fruity and easy to make, this refreshing dessert is just the right thing to serve after a dinner party.

  • 4.33 Star
    rating
  • Timer
    Cook 140 min
  • 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.

3 Reviews

  • Deborah

    This is one of my favourites, very easy, and full of flavour, it's great for a dinner party, as you can make it ahead. Looks lovely too.

  • Sara

    Very easy recipe but I would cut down the sugar, as even with the sharp coulis it's very sweet

  • Lesley

    A wonderful pudding, so light and creamy. Although simple to make, it is a great pudding that is packed with flavour