Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g blackberries
- 50 grams sugar
- 0.5 ½ lemon (s), juice from it
- 8 g elatin (powder)
- 70 ml heavy cream
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Wash the blackberries. Bring to the boil with sugar and lemon juice, simmer over low heat for 10 minutes.
- Allow to cool and strain through a fine sieve into a bowl. Mix the gelatine with 2 tablespoons of water in a cup and let it swell for 5 minutes. Then stir in a hot water bath until it is dissolved. Slowly mix the gelatine with the blackberries while stirring. Whip the cream and egg white until stiff. When the blackberry puree begins to set, fold in the cream first, then fold in the egg white.
- Fill into dessert bowls and refrigerate for several hours. Serve garnished with whipped cream and whole blackberries.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below