Blackberry jelly and custard

  • serves 4-6
  • A little effort

The sharp blackberries and crème de cassis in the blackberry jelly are a perfect foil to the round, creamy texture and flavour of the vanilla custard in this quick recipe, making for a easy-to-make but sophisticated, grown-up dessert, perfect for parties.



  • leaf gelatine 4 leaves
  • blackberries 500g (frozen are fine)
  • caster sugar 150g
  • crème de cassis 4 tbsp
  • fresh vanilla custard 1 carton


  • Step 1

    Soak the gelatine in cold water until softened. Put the blackberries and sugar in a pan with 500ml water. Gently heat until all the sugar has dissolved, then simmer for 3-4 minutes so that the fruit releases all of its juice.

  • Step 2

    Push through a sieve into a clean pan. Heat gently then add the gelatine (squeeze out excess water) and stir until dissolved. Add the crème de cassis and strain into a shallow glass bowl. Chill for about 4 hours or overnight until set. To serve, roughly chop the jelly, then layer up in bowls with the custard. Decorate with redcurrants if you like.