Ingreadient :

• 1/2 madeira cake thinly sliced
• 1 tbsp blackcurrant  liqueur
• 700ml shop bought custard
• 400ml double cream, lightly whipped
• 200ml blackberry puree
• 50ml blackcurrant liqueur
• 10 sheets gelatine
• 300ml blackberry puree
• 300ml sugar stock syrup
• 3 sheets gelatine
• A few blackberries
• Whipped cream
• Mint sprigs

Direction :

1. Place the cake all over the base of a single 28cm cake ring. Press down and drizzle over liqueur.
2. Heat ¼ of the custard mix in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water, then whisk into the hot custard.
3. Add the custard, then fold in the whipped cream and puree spoon over the sponge then chill for 4 hours. If you have any extra mousse pop into glasses.
4. Heat ½ the blackberry puree for the topping in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water and whisk into the puree and sugar stock syrup. Whisk some more, then spoon over the set delice and chill for 1 hour.
5. Remove from the tin by heating the edges with a blow torch, decorate with fruit cream and mint.