Blackcurrant & Blackberry Delice

Blackcurrant & Blackberry Delice! This dessert is surprisingly easy to make but so impressive. It serves 10, has a couple of time saving hacks and James added blackcurrant liqueur from Tayport Distillery! Delice...ious!

Ingredients

1/2 madeira cake thinly sliced
1 tbsp blackcurrant liqueur

Topping

700ml shop bought custard
400ml double cream, lightly whipped
200ml blackberry puree
50ml blackcurrant liqueur
10 sheets gelatine

Glaze

300ml blackberry puree
300ml sugar stock syrup
3 sheets gelatine

To finish

A few blackberries
Whipped cream
Mint sprigs

Method

Print Recipe

Place the cake all over the base of a single 28cm cake ring. Press down and drizzle over liqueur.
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.
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.
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.
Remove from the tin by heating the edges with a blow torch, decorate with fruit cream and mint.

Ingredients

1/2 madeira cake thinly sliced
1 tbsp blackcurrant liqueur

Topping

700ml shop bought custard
400ml double cream, lightly whipped
200ml blackberry puree
50ml blackcurrant liqueur
10 sheets gelatine

Glaze

300ml blackberry puree
300ml sugar stock syrup
3 sheets gelatine

To finish

A few blackberries
Whipped cream
Mint sprigs

Method

Place the cake all over the base of a single 28cm cake ring. Press down and drizzle over liqueur.
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.
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.
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.
Remove from the tin by heating the edges with a blow torch, decorate with fruit cream and mint.