1. Serve this dessert with whole fresh blackberries in the summer or, in winter, puree frozen blackberries to serve as a sauce. 2. Crust: In bowl, combine crumbs, almonds and Sugar; mix in butter. 3. Pat into 8-inch (2 L) square glass baking dish. 4. Bake in 350 F (180 C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack. 5. Custard Layer: Meanwhile, in heavy saucepan, stir Sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth. 6. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened. 7. Remove from heat; stir in vanilla. 8. Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard. 9. Cover and set remaining gelatin mixture aside for blackberry layer. Lay plastic wrap directly on surface of custard; let cool. 10. Pour over crust and refrigerate until set, about 2 hours. 11. blackberry Layer: Press blackberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL). 12. Transfer to small saucepan; add Sugar and cook over medium heat for 2 minutes, stirring to dissolve Sugar. 13. Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved. 14. Chill until consistency of raw egg whites. 15. Whip cream; fold in blackberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours. 16. (Dessert can be covered and refrigerated for up to 2 days.) 17. Cut into squares to serve with forks. ---------------------------------------------------------------------------
Nutrition
Ingredients
