Chocolate and blackberry pots
You can make these without cream and booze, but I add them for richness and to soothe the blackberries. When I use egg whites, I tend to save the yolks – store them in the fridge for up to three days and use for the beetroot tart or to make aioli.
Next, try Rosie's recipe for braised leeks with sorrel and mussels on toast.
See all the best recipes from the House & Garden archive.
Ingredients
Ingredients
Method
Step 1
Place the blackberries in a pan with the lemon juice and 1tbsp caster sugar and warm to let their juices ooze. Spoon the mixture into six glasses, about 200ml each, or into one large dish.
Step 2
Warm the cream to a gentle simmer, then remove from the heat and add the chocolate. Leave it to melt, then whisk it through. If not using cream, gently melt the chocolate in a heat-proof bowl set over a pan of simmering water. Then whisk in the bourbon, if using.
Step 3
In a stand mixer, or with a hand whisk, beat the egg whites to stiff peaks. Gradually add the remaining caster sugar and beat until glossy and the sugar has all dissolved. (You can check by rubbing a little of the mix between your fingers – if it is granular, beat it some more.)
Step 4
Whisk the chocolate mix into the egg whites until you have a smooth mousse. Top the blackberries with the mousse and leave to set in the fridge for at least an hour. You can make them up to 24 hours in advance. Serve with the extra cream, if using
