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dessert recipes | serves 4-6
1. Add the blackberries and sugar to a bowl and leave to macerate for a few hours. Then push the berries through a sieve using the back of a wooden spoon, discarding seeds.
2. Soften the gelatine in a small bowl of hot water, then add the blackberry purée and lemon juice. Divide the mixture between jelly moulds and chill until it is set. Serve garnished with a few berries and mint leaves.
Recipe Andy Harris
Photo William Meppem
from Issue 5
ingredients• 200g blackberries
• 100g sugar
• juice of ½ lemon
• 10g gelatine
• Extra blackberries and a few mint leaves, to garnish