Makes 1.5 litres

• 450g-ish blackberries, some to decorate is nice
• 100g caster/superfine sugar
• 300ml double cream/heavy cream
• 4 sheets of leaf gelatine
• a pinch of cream of tartar

Rinse the blackberries and put into a saucepan.. Over a low heat, soften. This will take about 5 minutes. Crush the cooked blackberries with the back of a fork and pass through a sieve into a bowl. Use a the back of a wooden spoon to get as much pulp as possible.

Separate the eggs. Put the four egg yolks and the sugar into the bowl of a strong motor mixer and whisk until it is thick and creamy. Add the cream.

Transfer to a saucepan and heat until just below boiling point. Pass through a sieve.

Add to the blackberry pulp and stir. Leave to cool.

Soak the gelatine leaves in cold water for about 5 minutes. Squeeze out all the excess water and place in a clean saucepan. Melt over a low heat and then add the cooled blackberry/custard mix. Stir thoroughly. Place in a bowl.

In a spotlessly clean mixer bowl, whisk the egg whites (with a pinch of cream of tartar) to soft-peak stage. Beat one third into the blackberry mixture to loosen and then gently fold in the remaining two thirds..

Pour into serving dishes – and refrigerate for a few hours until set. Eat.