Blackberry & caper leaf cremeux
- 150 g cream 35% fat
- 300 g blackberry juice
- 5 g caper leaves on olive oil
- 60 g sugar
- 80 g egg yolk
- 15 g corn starch
- 5 g gelatin
First soak the gelatin in cold water.
Then pour the blackberry juice into a saucepan and also add the caper leaves, the cream, the sugar, the egg yolk and the corn starch.
Mix this well and while stirring heat it up till it's 85 °C. Once thickened dissolve the gelatin.
Then pass it through a fine sieve. After that fill your desired mold. Now level the top and let it set in your freezer.
Once frozen let it defrost on a plate and it's ready to be used.
