200g blackberries or black currants
30g caster sugar
2 strips of lemon peel
½ lemon, juiced
½vanilla bean, split and scraped
A little of vanilla essence
½ tsp cornflour, mixed with a tbsp water
300g white chocolate
2 egg whites
½tsp vanilla essence
½ tsp cream of tartar and a pinch of salt
50g caster sugar
100ml double cream, lightly whisked to a soft peak with the vanilla essence
125g crème fraiche, whisked until smooth
Place the vanilla bean into a pan with the lemon peel, lemon juice, blackberries.
On a low heat, simmer for 7-8 minutes until the blackberries start to break down. Stir in the cornflour to thicken, then remove from the heat and leave to cool with the lid on.
Remove the lemon peel from the mixture when cool and refrigerate.
Melt the white chocolate in a bowl over simmering water.
Whisk the egg whites until semi-stiff, then add the sugar, salt and cream of tartar and whisk until you have stiff peaks. Remove the white chocolate from the heat and leave to cool until just warm, then add the crème fraiche and fold in the whipped egg white in 3 lots, followed by the whipped cream. Leave to set in the fridge for 30 minutes, then serve in a bowl with the blackberries on the side.
200g blackberries or black currants
30g caster sugar
2 strips of lemon peel
½ lemon, juiced
½vanilla bean, split and scraped
A little of vanilla essence
½ tsp cornflour, mixed with a tbsp water
300g white chocolate
2 egg whites
½tsp vanilla essence
½ tsp cream of tartar and a pinch of salt
50g caster sugar
100ml double cream, lightly whisked to a soft peak with the vanilla essence
125g crème fraiche, whisked until smooth
Place the vanilla bean into a pan with the lemon peel, lemon juice, blackberries.
On a low heat, simmer for 7-8 minutes until the blackberries start to break down. Stir in the cornflour to thicken, then remove from the heat and leave to cool with the lid on.
Remove the lemon peel from the mixture when cool and refrigerate.
Melt the white chocolate in a bowl over simmering water.
Whisk the egg whites until semi-stiff, then add the sugar, salt and cream of tartar and whisk until you have stiff peaks. Remove the white chocolate from the heat and leave to cool until just warm, then add the crème fraiche and fold in the whipped egg white in 3 lots, followed by the whipped cream. Leave to set in the fridge for 30 minutes, then serve in a bowl with the blackberries on the side.
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