Summary

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

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Instructions

1. Wash the blackberries. Bring to the boil with sugar and lemon juice, simmer over low heat for 10 minutes.
2. 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.
3. Fill into dessert bowls and refrigerate for several hours. Serve garnished with whipped cream and whole blackberries.