Ingredients

JELLY: BERRY AND CRÈME DE CASSIS JELLY LAYER:
500ml Blackberry or another berry juice (shop-bought is fine)
125ml Selati White sugar
½ Lemon, juice
15ml Crème de Cassis
4 leaves Gelatinee

CREAM: LEMON POSSET LAYER:
300ml Double cream
80g Selati Castor snow
1 Lemon, large
BLUEBERRY COMPOTE TOPPING:
200g Blueberries
100g Selati Castor Snow
1 cinnamon stick
50ml Crème de Cassis

Instructions

JELLY: BERRY AND CRÈME DE CASSIS JELLY LAYER:
1. Heat the sugar, berry juice and lemon juice in a saucepan.
2. Meanwhile, soak the gelatine leaves in a little cold water. Once soft, add to the hot liquor and stir until melted. Stir in the crème de cassis.
3. Pour into 4 dessert glasses and chill in the fridge until set.