|Blackberries||1 Pint, cleaned|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Blackberries||3 (few whole ones)|
Ring mold ( 1 quart capacity), or cake pan with sloping sides, pastry bag; medium star tube.
Method Put fruit and water in a pan, cover and sim- mer 4-5 minutes; strain, reserving the juice.
Push fruit through a food mill or sieve, or puree in a blender and strain to remove the seeds.
Add reserved juice and sweeten well.
For custard: scald milk; beat egg yolks with sugar until thick and light, stir in half the milk and return this mixture to remaining milk in the pan.
Heat gently, stirring, until custard coats the back of a spoon; do not boil.
Sprinkle gelatin over 3 tablespoons water in a small pan and leave 5 minutes until spongy.
Dissolve over a pan of hot water and stir into the blackberry puree with sugar to taste.
Stir in custard and chill mixture, stirring from time to time, until it starts to set.
Rinse mold or pan with cold water and pour in black- berry mixture.
Chill 2-3 hours or until set.
Just before serving, whip the cream to a stiff peak, turn out mold and decorate with rosettes of whipped cream and the whole blackberries.