- 1 Soak the gelatine leaves in cold water until softened.
- 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 Squeeze any excess water out of the gelatine leaves and stir them into the hot cream. Set aside to cool slightly.
- 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 Remove from the heat and press through a sieve to remove the seeds.
- 6 Reserve 2 tsp of the blackberry purée per serving, then stir the remainder into the cream mixture.
- 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 To serve, dip the moulds briefly into hot water and turn out on to serving plates. decorate with the remaining purée and berries.
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.
Very easy recipe but I would cut down the sugar, as even with the sharp coulis it's very sweet
A wonderful pudding, so light and creamy. Although simple to make, it is a great pudding that is packed with flavour