Blackberry Fluff

Ingredients

• 4 1/2 cups fresh blackberries
• 1 1/2 teaspoon powdered gelatin
• 1/4 cup plus 2 tablespoons sugar
• 1 1/4 cup heavy cream

Method

1. Pile the blackberries into a medium sauce pan with 1/2 cup water. Bring to a simmer, and as the berries soften, use a potato masher to gently but firmly crush the berries. I like to do this so the berries don’t get too cooked. Remove from the heat and pour the berries through a fine sieve into a large measuring cup. Use the back of a large spoon to press any excess juices from the berry seeds. You will need 1 3/4 cups juice.
2. Remove 1/2 cup juice from the measuring cup and place it in a medium mixing bowl. Sprinkle the gelatin over the juice. If the gelatin isn’t absorbed by the blackberry juice, then you may need to sprinkle up to 2 tablespoons water on top. Let the gelatin bloom for 5 minutes.
3. In the meantime, pour the remaining 1 1/4 cups blackberry juice into a sauce pan and bring just to a boil, then pour it over the gelatin mixture and stir until the gelatin is dissolved. Stir in 1/4 cup sugar, then place the bowl in the fridge to chill; the blackberry jello should be firm in 3 to 4 hours.
4. When the jello is ready, whip the cream to soft peaks, adding 2 tablespoons sugar to sweeten as you whip. Fold the cream into the jello with a spatula, occasionally stirring to break up any large jello pieces. Leave it a little lumpy. Spoon into small bowls or ideally, low glassware. Serve with a spoon!