Blackberry Cream

For the blackberry cream, mix the egg yolks with the powdered sugar, cherry brandy and juice of one lemon with a mixer until creamy.

Set aside a few blackberries, puree the remaining berries with a hand blender and pass through a sieve.

Stir the gelatin into the puree and fold the puree into the egg cream. As soon as the cream begins to gel, whip two-thirds of the whipped cream until stiff and fold into the cream.

Rinse a pudding mold (1 l capacity for 4 servings) until cooled, pour in the cream and refrigerate for at least 2 hours.

Whip the remaining whipped cream until stiff. Dip the molds in warm water and invert the cream onto a plate. Garnish with whipped cream and the remaining blackberries.

Preparation Tip:

The blackberry cream can still be sprinkled or garnished as desired with chocolate sprinkles, brittle or other things.

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