Blackberry vanilla creams

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.