Layered blackberry cream with chocolate and edible flowers

Name: Layered blackberry cream with chocolate and edible flowers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 sheets Gelatine; 500 g Blackberries; 25 ml Cassis liqueur; 20 g Sugar; 250 g double cream; 200 g Whipped cream; 3 packages Vanillin sugar; 4 Chocolate coin with edible flowers to decorate; 7-10 Tbsp Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 sheets Gelatine
500 g Blackberries
25 ml Cassis liqueur
20 g Sugar
250 g double cream
200 g Whipped cream
3 packages Vanillin sugar
4 Chocolate coin with edible flowers to decorate
7-10 Tbsp Disposable piping bag

Directions

1
Soak gelatine in cold water. Select the blackberries, mash them and pass them through a sieve. Measure 350 g puree with cassis and mix with 25 g sugar. Dissolve the gelatine, stir 2 tbsp. puree into the gelatine, then stir into the remaining puree.
2
Place a tea towel over a muffin tray (12 troughs each). Place 4 glasses (approx. 200 ml each) at an angle. Distribute the blackberry puree in them and chill for 2-3 hours until the puree is firm.
3
Whip double cream with whipped cream and vanilla sugar until stiff, fill into a piping bag with perforated spout. Place glasses upright, squirt in cream. Decorate with chocolate coins and serve immediately.