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Vanilla Cooked Cream with Blackberry Maple Compote

A mix of whipping cream and milk makes a lighter result.
By: James Tanner, Sky Taste. Serves 4

400ml whipping cream
100ml skimmed milk
3 gelatine leafs
30g caster sugar
1 vanilla pod
2 drops vanilla extract
For the compote:
300g blackberries
2 tbsp maple syrup
1 shot Plymouth sloe gin

1. Cut, split and deseed vanilla pod and put in a pan with cream, milk, sugar and extract, bring to the boil. Soak gelatine leafs in cold water until soft, drain and squeeze out.

2. Remove cream from the heat, cool slightly and add the gelatine, stir until gelatine is dissolved. Pour mix into clariole moulds or ramekins and leave to cool in the refrigerator for 3 hours.

3 Place the compote ingredients in a saucepan and bring to a gentle simmer and simmer for 3-4 mins until the blackberries are just soft, remove from heat and allow to cool.

4. To serve – Turn out cooked creams (plunge into hot water first to "loosen") onto a plate and add a spoonful of blackberry and maple compote.