- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Pour 1/4 cup of the cold water into small bowl; sprinkle gelatin over top. Let stand for about 5 minutes.
Meanwhile, in small saucepan over medium heat, combine blackberries, sugar and remaining cold water. Cook, stirring occasionally and lightly mashing blackberries with wooden spoon, until blackberries have softened and released their juice, 3 to 5 minutes. Transfer blackberry mixture to mini blender or food processor. Add crème de cassis; blend until almost smooth (with a few small chunks remaining). Pour into large bowl, add gelatin mixture and stir well. Cover bowl and refrigerate until mixture has cooled, about 45 minutes.
In bowl, using electric mixer on high speed, beat cream with vanilla sugar until stiff peaks form, 3 to 4 minutes. Using spatula, gently fold whipped cream into blackberry mixture until combined. Divide among dessert cups; refrigerate until ready to serve. Top with fresh blackberries and lemon balm or mint leaves, if using. (Make-ahead: Can be refrigerated for up to 3 days.)
Nutritional facts Per serving: about
- Calories 380
- Total fat 22 g
- Saturated fat 14 g
- Cholesterol 65 mg
- Sodium 20 mg
- Total carbohydrate 42 g
- Fibre 2 g
- Sugars 40 g
- Protein 4 g
- Iron 0.4 mg
