Lemon creams with blackberries

• gelatine leaves↗4 4
• milk↗425ml ml
• lemon↗1large 1large

  grated zest and juice

• double or whipping cream↗425ml ml
• caster sugar↗100g g

  plus 1 tbsp

• blackberry↗300g g
• Crème de Mûre Crème de Cassis↗2 tbsp tbsp

  optional

Step-by-step instructions

1. 1

   Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.

2. 2

   Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.

3. 3

   Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.

4. 4

   Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.