This delicately flavoured blackberry jelly , topped with cream, makes a refreshing dessert to end a dinner or luncheon party.
21b. blackberries, washed and hulled
2 fl. oz. water
8 oz. sugar
1 oz. gelatine, dissolved in
1 tablespoons hot water
10 fl. oz. double cream , whipped until thick but not stiff
2 oz. flaked almonds
Put the blackberries, water and sugar in a medium-sized, saucepan. Place the pan over moderate heat and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 20 minutes or until the blackberries are pulpy.
Remove the pan from the heat and pour the mixture into a fine strainer held over a medium-sized mixing bowl. Using the back of a wooden spoon, rub the blackberries through the strainer into the bowl. Stir in the dissolved gelatine.
Pour the mixture into a decorative serving dish and set aside to cool, then chill in the refrigerator for 2 hours or until the mixture has set.
When the jelly has set, spread over the whipped cream and, using the back of a fork, make decorative swirls. Sprinkle over the almonds and serve immediately.