(Serves 8)
INGREDIENTS
150g caster sugar
75ml water
10ml white wine vinegar
6 eggs
300g blackberry purée
100ml double cream
50g mascarpone
FOR THE PURÉE
600g Bramley apples
60g crystallised stem ginger
METHOD
Place the sugar, water and a splash of white wine vinegar into a pan over a very low heat. Once the sugar has completely dissolved, turn up the heat and bring the sugar syrup to 120°C. Meanwhile, in a clean bowl, whisk the egg yolks until the ribbon stage. Add the sugar syrup to the whisked egg yolks and keep whisking until cold. Whip the cream and mascarpone together to form soft peaks. Fold the blackberry purée and whipped cream into the egg mixture. Pour into silicone moulds or cling film lined ramekins and freeze. For the apple and ginger purée, place the peeled Bramley apples and crystallised stem ginger into a pan and cover with a lid. Simmer over a very low heat until the apples have completely broken down to a purée, then blitz the mixture in a food processor and pass through a sieve.