Blackberries, fresh figs, goat's curd and gingerbread

4
60 minutes

Ingredients

Blackberry sorbet

  • 250g of caster sugar
  • 250ml of warm water
  • 2 tbsp of liquid glucose
  • 500ml of blackberry purée

Blackberry gel

  • 250g of blackberry purée
  • 2g of agar agar
  • 1 lemon, juiced

Gingerbread

  • gingerbread

To serve

  • 20 blackberries, large, some whole, some halved
  • 10 tbsp of goat's curd
  • watercress, leaves only
  • 20 figs, quartered
  • honey, to drizzle

Method

1
To make the sorbet, place the sugar, water and glucose in a pan. Bring to the boil and boil for 2–3 minutes. Mix 150ml of the syrup into the purée and churn in an ice cream maker until firm. Store in the freezer until required
  • 500ml of blackberry purée
  • 250g of caster sugar
  • 250ml of warm water
  • 2 tbsp of liquid glucose
2
To make the gel, bring the blackberry purée to the boil and whisk in the agar agar. Return to the boil then pour the mixture into a bowl and allow to set in the fridge
  • 250g of blackberry purée
  • 2g of agar agar
3
Place the set mixture in a blender, add the lemon juice and blend until smooth. It may need a splash of water too just to loosen the mixture to allow it to blend until smooth
  • 1 lemon, juiced
4
Preheat the oven to 150°C/gas mark 2
5
Slice some gingerbread into 2mm thin slices and lay onto parchment paper. Bake on a tray until golden and crisp, then allow to cool
  • gingerbread
6
Toss the blackberries in a little blackberry gel and arrange on the plate with the fresh figs. Add quenelles of goat's curd and spoon over some more of the blackberry gel
  • 20 blackberries, large, some whole, some halved
  • 10 tbsp of goat's curd
  • 20 figs, quartered
7
Scoop a teaspoon-sized scoop of the sorbet and finish with some crisp pieces of gingerbread, watercress leaves and a drizzle of honey. Serve immediately
  • watercress, leaves only