Blackcurrant & Blackberry Delice - James Martin Chef

Updated at: Tue, 23 Jan 2024 13:01:16 GMT

Step 1

Make blackberry sauce take. 500g bag of frozen berries add to a saucepan with a small amount of water and granulated sugar simmer until the fruit is soft and then push through a sieve

Step 2

Place the cake all over the base of a single 28cm cake ring. Press down and drizzle over liqueur.

Step 3

Heat ¼ of the custard mix in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water, then whisk into the hot custard.

Step 4

Add the custard, then fold in the whipped cream and puree spoon over the sponge then chill for 4 hours. If you have any extra mousse pop into glasses.

Step 5

Heat ½ the blackberry puree for the topping in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water and whisk into the puree and sugar stock syrup. Whisk some more, then spoon over the set delice and chill for 1 hour.

Step 6

Remove from the tin by heating the edges with a blow torch, decorate with fruit cream and mint.

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