Using fresh blackberries straight from the garden in a light spongeless trifle, is a great way to retain that just picked flavour.
Makes 6 small or 1 large trifle
For the jelly
1lb fresh blackberries, reserve 1/3 for the bottom
of the glasses and decoration
4 sheets leaf geletine
700ml sparkling white wine
Remaining 2/3 of blackberries
2 tbsp icing sugar
Place the blackberries and icing sugar in a saucepan over a medium heat and stir until the sugar is melted. Cook gently for 5 minutes then press through a seive into a jug making sure you squeeze out all the juice. Set aside.
Soak the geletine sheets in a little cold water then heat 100ml of the blackberry syrup in a sauce pan. Remove the geletine from the cold water, shake off any excess and stir them into the hot syrup. Gradually add the sparkling wine, stirring continuously until combined.
Save 6 blackberries for decoration then place the rest in the bottom of the trifle dish/dishes, pour the jelly over the berries then refrigerate until set.
For the custard
3 egg yolks
2 oz sugar
6 oz whole milk
4 oz single cream
1 tsp vanilla paste
Cream the egg yolks and sugar together until pale and thick enough to leave trails when you lift the spoon.
Bring the milk and cream to the boil, remove from the heat and pour into the egg mixture, whisking continuously. Add the vanilla paste and return the mixture to the pan over a medium heat, stir with a wooden spoon until the custard is thick and coats the back of the spoon. Transfer to a bowl, cover with clingfilm and leave to cool.
Remove the set jellies from the fridge and pour over some of the cooled custard, leave in the fridge for 30 minutes then spoon over some Greek yoghurt (you should need around 250ml) Pour over some of the blackberry syrup and decorate with fresh berries.
Keep refigerated until needed.