Feature Photo by Amanda Hortiz on Unsplash
I’ve always had fond memories of my childhood picking blackberries with my family and returning home with stains on my hands and a purple tongue! Blackberry-picking or brambling is a typically British summertime activity and is particularly good as an introduction to foraging; in late August you’ll find blackberries in abundance across the countryside, and they are easily recognisable and relatively simple to pluck.
The versatile blackberry
Blackberries are the one fruit I’ve continued to forage throughout my life; in France, on expeditions in the woods with my niece and nephews and the family dog Teddie, and along the hedgerows in the English countryside where I live and on weekends away with friends……there’s nothing better than rustling up a traditional blackberry crumble as a treat after a long walk on a hot summer’s day.
But there’s more to the blackberry than the humble crumble; the sweet-tart flavour and earthy quality of blackberries allows them to be used in both sweet and savoury dishes. The moderately high acidity of blackberries compliments the rich flavours of creamy and matured cheeses, and rich fatty meats.
Blackberries are very versatile and can be used for baked cakes and puddings; to make a sweet coulis, perfect for pouring over ice-cream or pancakes; or to make jams. Blackberries also pair well with nuts, aged balsamic vinegar, salad greens, figs, and leafy herbs.
tips for blackberry foraging
There are some useful tips to remember when you go foraging for blackberries though: blackberry juice will stain your hands and clothing, and it’s preferable to wear something old and hardwearing that covers your body to avoid scratches but beware as clothing can easily get caught up in the sharp bramble thorns too. You may also want to wear gloves to protect your hands from being scratched.
WHAT ARE BLACKBERRIES?
The blackberry fruit is found on the bramble (a word meaning any impenetrable thicket) and is one of the most common wild edibles native to Britain and Ireland, often used to make jams, jellies, tarts and pies. The leaves of this versatile plant also make an excellent tea. There are over 330 different species of bramble in the UK, many of which have subtle differences in taste, but the name blackberry is used to describe several species including the wild blackberry and two species native to North America.
Wild blackberries are usually smaller than those grown commercially and should be a deep, purple-black when picked. The first early blackberries start appearing in August in the UK and are at their best towards the latter half of summer, peaking in early September, depending on location.
Blackberry seeds were found in the stomach of a Neolithic man dug up in Walton-on-the-Naze, in Essex, so we know they have been eaten since early human history. Historically, the blackberry bush has been attributed to many healing powers, and according to Greek mythology, blackberries were used as a cure for mouth and throat diseases. During the Civil War, blackberry tea was said to be the best cure for dysentery, which resulted in several temporary ceasefires throughout the conflict to allow both Union and Confederate soldiers to forage for blackberries, often from the same bush at the same time.
The Romans and Greeks used blackberry fruit, leaf, bark, and roots for healing numerous health conditions ranging from mild infections to venomous bites. In fact, during the 18th century, the Greek cure of using blackberry for treating gout was so influential in Europe that it was famously known as the ‘gout berry’.
In Irish folk medicine, bramble leaves, roots and fruits were concocted into many herbal remedies for ailments such as colds, coughs and flu, because of the plant’s natural astringent and antiseptic properties. Bramble was also used to treat sore feet, cuts, burns, ulcers, kidney problems and diarrhoea. Various remedies from mixing bramble juice with butter to treat swellings and blackberry vinegar to treat fevers, colds, gout and arthritis were also common, however the most unusual remendy according to English folklore, was the cure for hernias, ruptures, pimples, boils, whooping cough, rheumatism and rickets by passing under an archway formed by a bramble branch.
One of the most famous English folk stories about the blackberry states that they shouldn’t be eaten after 29th September. The story is that on Michaelmas Day, or Old Michaelmas Day (11th October), the devil was thrown out of heaven, and angry after falling from heaven onto a blackberry bush, he urinated on them. Other folklore suggests he cursed the brambles from that date on by scorching them, spitting on them, wagging his tail at them or throwing his cloak on them. He swore that those who ate blackberries after that date would become cursed or ill. The legend has some merit, as wetter and cooler weather in late October often allows the fruit to spoil, but don’t let that put you off from foraging, as blackberries picked in late October can still be very tasty!
Scientific Name: Rubus fruticosus agg
Category: Perennial aggregate fruit
Family: Rosaceae
Also known as: Blackberry, Bramble, Brier, Brambleberry, Shrubby Blackberry, Dris, European Blackberry, Black Heg, Wild Blackberry
Habitat: Brambles are found anywhere from dense woodlands, hedges, heaths, roadside verges, to wasted shrubbery. Brambles are seen by many as invasive weeds, as they can rapidly tangle around other plants and suffocate them.
WHAT DO BLACKBERRIES LOOK LIKE?
In a strict botanical sense, the blackberry is not a berry but an aggregate fruit (formed from several ovaries derived from the same flower), made up of tiny ‘drupelets’, each containing one seed, held together by very fine, nearly invisible hairs. Blackberries turn from green to red, and when ripe, blackberries have a deep inky sheen with deep purple-black highlights. They are found on brambles usually in tangled, straggly, clusters.
Identifying Features:
Closely related to the wild raspberry (Rubus idaeus) which also produces fruits made up of many tiny individual fruits or drupelets. What distinguishes the blackberry from its relative, is their solid, edible core. Their flavour is sweet, slightly tart, with earthy undertones. Unlike raspberries, blackberries do not have a hollow centre or torus and when picking a blackberry fruit, the torus stays with the fruit, but with a raspberry, the torus remains on the plant, leaving a hollow core in the raspberry fruit.
- Stem: Blackberry plants have biennial stems covered with thorny prickles which trail along the ground or grow erect or semierect; mature plants form a tangle of dense arching stems measuring 1.2 – 1.8 m in height.
- Leaves: The compound leaves are long, measuring approximately 7.5-15 cm in length and usually feature three or five serrated, short-stalked, oval, prickly, coarsely toothed leaflets, which are usually dark-green above and lighter green beneath, with small teeth around the edges; many of which turn reddish-purple in autumn and persist through the winter.
- Flowers: Borne on terminal clusters, the five broad tapered, petalled flowers are white, pale pink, or red and form on short racemes, comprised of numerous stamens and pistils supported by five green sepals. Each flower is about 2–3 cm in diameter and bloom in late spring and early summer.
- Seed: Light to dark brown, somewhat triangular, 2-3-mm long, deeply and irregularly pitted.
- Root: Most roots occur in the top 20 cm of soil, but a few are up to 1-m deep; there is a well-defined crown at ground level.
harvesting
The first berries that ripen are said to be the sweetest and juiciest and are those which have grown on plants in direct sunlight. Often the best blackberries will be found in difficult to reach positions where they have had the chance to fully ripen without being eaten by birds.
Wild foods can be polluted by human and animal activity, so it is best to forage in areas as sparsely populated as possible, which are not too close to industry, busy roads, or other sources of human pollution, such as the fumes from vehicles. If picking blackberries on verges, only pick berries above knee height to avoid those that may have been urinated on by dogs and other animals or been splashed on by rain.
Pick only berries that are fully black (not red or purple) as under-ripe berries will not ripen further once picked. Mature berries are plump yet firm and will pull freely from the plant with just a light tug.
Only pick responsibly for personal consumption, in other words pick with respect; their nutritional value will decrease over time once picked anyway, and fresher is always better. Never pick more than half of what you find, as you should always leave enough for wildlife that may have a dependence on with what you are taking.
When picking leaves, give them a shake to dislodge and insects that may be on them and pick them off where the leaf stem connects to the branch, don’t break the stem itself. Once home, give the leaves and blackberries a good rinse to remove any pollutants or insects that may still be on them.
uses
Blackberries are generally consumed as a fresh fruit and have excellent nutritional value delivering a wide variety of health benefits; they’re full of vitamins and minerals like C, K, and manganese and high in fibre.
Blackberries can also be used as a natural dye and food colourant, owing to the presence of anthocyanins which give colour to the blackberries. The bramble is widely used in herbal medicine for its healing and detoxifying properties and fibres from its stems have even been used to make string.
Blackberries are very valuable to wildlife as leaves are eaten by some caterpillars as well as certain grazing mammals, especially deer; their seeds are dispersed by small birds and several mammals such as the fox and badger, and blackberry blossom is a useful source of nectar for bees too; honeybees forage on the flowers to produce light-flavoured, fruity honey.
FOOD
Blackberry leaves can be added to soups, roasts, stir-fries, and nettle soup. Whilst the leaves can be eaten raw, they can be bitter to taste, especially the older and rougher leaves. Young leaves are the best to pick, especially as the thorns on the underside of the stem of the leaves are still soft allowing them to be more easily used in food.
The fruit of the bramble, the blackberry gets its dark purple pigmentation from the phytonutrient anthocyanin, which has antioxidant properties. According to the USDA, blackberries are rich in polyphenols, the same family of antioxidants found in green tea, which may help prevent cardiovascular disease, cancers, and osteoporosis. Antioxidants such as anthocyanins hold many anti-inflammatory and anti-microbial properties and are also thought to combat diabetes and certain kinds of cancer.
Blackberries are fortified with calcium, helping build strong bones and teeth. They are packed with vitamin C, integral to collagen formation in bones and cartilage, connective tissue, and blood vessels; it’s also essential for keeping cells healthy, maintaining healthy skin, and can reduce free radicals (molecules released by toxins) in the body. Vitamin C can also help with the body’s ability to heal wounds and shorten the common cold and protects the skin from oxidative damage. Blackberry leaves, roots and juice are a well-recognised remedy for anaemia.
Blackberries are high in fibre which helps maintain bowel health and healthy gut bacteria, lower cholesterol levels, and control blood sugar levels by slowing the rate of sugar absorption; some varieties of blackberries have more dietary fibre than wholemeal bread; one cup delivers one-third of your daily target of 25 to 35 grams a day.
Blackberries also have a high copper content, which along with iron, is essential for maintaining healthy blood cells and helping prevent cardiovascular disease and osteoporosis. Blackberries are also a great source of vitamin K, which we need for blood clotting, bone metabolism and healing of wounds and are high in manganese, which is vital to healthy bone development and a healthy immune system. It also helps your body metabolize carbs, amino acids, and cholesterol, and like vitamin C, manganese plays a key role in the formation of collagen. Manganese may also help prevent osteoporosis, manage blood sugar levels, and reduce epileptic seizures.
Blackberries are also very beneficial for pregnant women, as they contain natural folate, which may contribute to the optimum growth of the cells and tissues, helping reduce the risk of birth defects in babies, although is a critical nutrient required for better cellular functioning in all age groups.
drink
The versatile bramble plays host to a range of alcoholic and non-alcoholic drinks; the plant and fruit provides far more than just one of your five-a-day.
Blackberry, or bramble leaves, make a deliciously fruity tea, similar in taste to Earl Grey that’s enjoyable both as a cool summer refresher and a warming hot infusion during winter months.
medicinal
Boost Cognitive Functions / Anticancer / Antimicrobial / Anti-inflammatory / Antidysentery / Antidiabetic / Antidiarrheal
Regular consumption of blackberries may prove beneficial in enhancing memory performance and improving behavioural and neuronal functions. According to a review of research in the Journal of Agricultural and Food Chemistry, eating blackberries may improve brain health and help prevent memory loss caused by ageing. The review concluded that antioxidants in berry fruits help fight free radicals and alter how brain neurons communicate. This may help reduce brain inflammation, which can lead to cognitive and motor issues common with ageing.
As well as for its many its nutritional benefits, European blackberry plants are used for herbal medicinal purposes and the fruit is even thought to be effective against the development of cancer including lung cancer, colon cancer, and oesophageal cancer, as the micro-nutrients present in blackberries exert a chemo-preventive effect and prevent the proliferation of malignant cells.
According to a study published in Nutrition and Cancer by researchers from the National Institute for Occupational Safety and Health, blackberries also possess chemopreventive effects and a book named ‘Cancer Uncensored’ by Christopher C. Evans reports that blackberries can initiate anti-cancer activity owing to anthocyanin being present in them.
Blackberries are known to have powerful antibacterial and anti-inflammatory abilities which can kill the bacteria that cause oral disease. Their strong astringency, (meaning that it helps dry and tighten), due to their high tannin content helps alleviate mouth ulcers, sore throats, gastrointestinal problems, gingivitis, sore and bleeding gums; the leaves can also be made into an infusion used as a gargle to treat oral thrush and chewing on the leaves of the blackberry bush, will help a painful toothache.
When taken as a herbal decoction, (a method of extraction by boiling herbal or plant material in water to dissolve the chemicals of the material, which may include stems, roots, bark and rhizomes), the bramble root can treat dysentery and diarrhoea, whereas a tea made from the roots helps with labour pains.
As well as the nutrients in blackberries working to strengthen the collagen structure, they also help to maintain the health of skin fats and prevent the skin from wrinkles; an infusion of blackberry used externally will help with skin conditions such as eczema or psoriasis.
**Please note that this is not medical advice, and is my opinion, based on my personal research. The information provided in this article aims to discuss the potential medicinal properties of bramble. An opinion from a medical expert is always recommended to discuss an individual’s existing symptoms, correct dosage, and the potential risks before considering blackberry leaf tea for therapeutic purposes, so that any undesirable conditions are avoided. In the case of any allergic reactions, or if you need medical advice, contact a licensed medical professional for the information you need.
CAUTIONS:
Blackberries should be consumed in moderation, as some reports provide evidence that the presence of tannins in blackberries may contribute to the development of tumours if consumed in high concentrations. Overindulgence of tannin-rich blackberries may also lead to constipation.
Blackberry leaf can result in allergic reactions ranging from mild to severe. Consumption of large quantities of blackberry leaf tea may elevate the number of tannins in the body tremendously and may cause stomach complications such as nausea and vomiting. Pregnant and lactating mothers should also avoid the consuming blackberry leaf tea, as should children under 24 months.
Blackberry root is also a profuse source of tannins and is not recommended for individuals suffering from chronic gastrointestinal problems such as colitis.
POTENTIAL LOOKALIKES:
The blackberry should not be confused with the black raspberry, which looks almost identical. The easiest way to tell the difference is by the core. Blackberries will always have a white core, with part of the stem still attached, whereas black raspberries are hollow in the centre as the stem is left behind when picked. Black raspberries are a treat to find though – they are less tart than blackberries and make excellent jams.
The Dewberry (Rubus caesius) also resembles bramble but tends to have fewer, larger individual fruits which are waxy on the surface, rather than shiny and their stems tend to scramble along the ground rather than being tall and arching.
THREATS AND CONSERVATION:
Although the bramble is very common, at least two South American Rubus species are listed as vulnerable on the IUCN Red List of Threatened Species.
recipes
The versatile bramble plays host to a range of alcoholic and non-alcoholic drinks; the plant and fruit provides far more than just one of your five-a-day.
Bramble Leaf Tea
ingredients
- A small handful of leaves. (approx. 4-5 for a small cup of tea – a few more for a bigger cup).
- 1 mug boiling water
method
- Fold the leaves up in your hand to help soften them and help release their nutrients, and place into your mug.
- Pour in your hot water and let sit for 10 minutes – you should see the water turning a cloudy green colour.
- Using a sieve pour your cup of herbal tea into a jug via the sieve so it can collect the leaves – pour the contents of the jug back into your cup and enjoy!
Crème de Mûre (French Blackberry Liqueur)
This sweet and fruity blackberry liqueur is very easy to make and only gets better with time. Perfect to use in various cocktails and as a cooking ingredient.
ingredients
- 600g wild blackberries, washed and de-stemmed
- 750ml bottle good-quality red wine
- 500g organic unrefined golden cane sugar unrefined caster sugar
- 125 ml (one large glass) of vodka or gin
method
- Tip the blackberries into a large ceramic or glass bowl and pour over the red wine. Use a potato masher to crush the fruit into the wine. Cover with a clean tea towel and leave to macerate in a cool place for 48 hours, mashing occasionally.
- Strain the mixture through a wire sieve, then pass again through the sieve or a colander lined with a square of muslin to ensure all the seeds are removed.
- Pour the juice into a large saucepan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 8 minutes. Remove from the heat and leave to cool, then stir in the vodka or gin.
- Using a small jug, pour into sterilised bottles, then seal and label. It’s ready to use straight away. Store in a cool, dry place away from direct sunlight and it will keep for up to 1 year.
The Bramble Cocktail & the Bramble Royale
The “Bramble” was invented in 1984 by Dick Bradsell, the patriarch of England’s cocktail uptick, at Fred’s London Club in SoHo, and is essentially a short gin sour with a drizzle of crème de mûre. Served on crushed ice, it gets a quick garnish of a lemon slice and, to be true to Bradsell’s original, two blackberries. This drink is one to make when the hedgerows are groaning with ripe blackberry fruit.
ingredients
- 50ml gin
- 25ml lemon juice
- ¾ tbsp sugar syrup (made from organic unrefined golden cane sugar unrefined caster sugar)
- ice cubes
- crushed ice
- ¾ tbsp crème de mure
- 1 lemon slice to serve
- 2 wild blackberries, washed and de-stemmed to serve
- 25-50ml of champagne (optional)
method
- To make the sugar syrup, stir together equal measures of hot water and sugar, cool to room temperature and store in refrigerator until ready for use.
- In a cocktail shaker filled with ice, shake together the gin, lemon juice and sugar syrup and strain into a rocks glass filled with crushed ice, mounded high.
- Drizzle the crème de mure over the top so it ‘bleeds’ into the drink. Garnish with the lemon slice and blackberries and a short straw.
- Glam up your Bramble by adding a splash of champagne to the mix. Just make the drink as normal but reduce the amount of crushed ice by about a third to leave room for the fizz. Then top with 25-50ml of champagne, mix gently, add a bit more crushed ice, garnish and serve.
Blackberry Coulis
This blackberry coulis is the perfect topping for ice cream, pancakes or with chocolate fudge cake and uses only three-ingredients. It’s also the perfect recipe to use up any left-over blackberries you’ve picked during the summer months.
ingredients
- 250 g wild blackberries, washed and de-stemmed
- 50 g organic unrefined golden cane sugar
- ½ tsp vanilla extract
method
- Place the blackberries in a pan with the sugar and bring to the boil.
- Simmer until the fruit is soft, then stir in the vanilla extract.
- Let the mixture cool a little before straining it through a sieve to remove the seeds.
- The coulis can be served warm or chilled, and it freezes well.
Blackberry, Apple and Wild Thyme Leathers
Fruit leathers are essentially dried fruit smoothies; I have used blackberry coulis before which worked very well. The sweetened puréed fruit is cut into thin pliable strips and rolled up, making perfect sweets for both children and grown-ups.
ingredients
- 500g wild blackberries, washed and de-stemmed
- 400g cooking apples, peeled, decored and roughly chopped
- 200g organic unrefined golden cane sugar
- 1 sprig freshly picked wild thyme
method
- Infuse the sugar with wild thyme by mixing the leaves with the sugar and leaving them to dry for a couple of hours.
- Line two baking trays with baking parchment. Put all the ingredients in a large saucepan and add 100ml water.
- Cover and cook over a gentle heat for 5 minutes, until the juices begin to run and the apple has softened, then leave to cool for 10 minutes.
- Blend the mixture in a food processor.
- Rub through a sieve to remove the seeds (optional).
- Spread the mixture out as thinly ass possible on the baking parchment; drying time will be dependent on the thickness of the purée.
- Place the baking trays in the oven on the lowest temperature possible and leave to dry out overnight or for 12-24 hours.
- Cut the leather into strips, it should be dry but still slightly tacky and will peel away from the paper easily, revealing a smooth, glossy underside. Roll the strips into coils and store in an airtight container. They will keep in the fridge for up to a month or can be frozen for longer-term storage.
Blackberry Sauce
This is a savoury version of blackberry coulis and is an excellent complement to duck, pork or turkey.
ingredients
- 450g wild blackberries, washed and de-stemmed
- 3 tbsp organic unrefined golden cane sugar
- 1 tbsp lemon juice
method
- Place the blackberries in a pan with the sugar and lemon juice and bring to the boil.
- Simmer for about 10 minutes until the fruit is soft.
- Let the mixture cool a little before straining it through a sieve to remove the seeds.
- Pour into sterilized glass jars, seal and label. The sauce can be kept in a refrigerator for two to three months but is best used soon after making.
Venison Sausage, Sage and Blackberry Bake
This is a sweet and sticky bake which is quick and easy to prepare and perfect for a cosy evening in on an autumnal day.
ingredients
- 225g wild blackberries, washed and de-stemmed
- 1 medium butternut squash, peeled, deseeded, and cut into 2cm wedges
- 4 large parsnips, each peeled and cut lengthways into 6
- 2 medium red onions, cut into wedges
- 3 tbsp wild sage, finely chopped
- 8 venison sausages
- 4 tbsp olive oil
- 4 tbsp clear organic honey
- 4 tbsp wholegrain mustard
method
- Preheat the oven to 220°C, fan 200°C, gas 7. Place the vegetables, sage and sausages together in a large roasting tray and sprinkle with oil and seasoning. Spread out in the tray and roast for 40 minutes, turning the sausages halfway through so that they colour evenly.
- Whisk the honey and mustard together and pour over the sausage and vegetables. Scatter the blackberries over the sausage and vegetables then return to the oven for 15 minutes until the sausages are cooked through and the vegetables are tender.
Herb Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Mash
ingredients
For the mash:
- 1 ½ pounds (680 g) King Edward or Maris Piper potatoes, peeled and cut lengthwise into slices
- ½ tsp salt
- 4 tbsp (60 ml) crème fraîche
- 2 tbsp (30 g) organic butter
- 1 tbsp organic milk
- Salt and pepper
For the reduction:
- 600 g wild blackberries, washed and de-stemmed
- 250 ml red wine
- 1large shallot, minced
- 2thyme sprigs
- 1tbsp organic unrefined golden cane sugar
- 2tbsp organic butter
For the lamb lollipops:
- 1garlic clove, crushed
- 1 ½ tspchopped rosemary
- 1½ tsp salt
- ¼ tsp pepper
- 2 bone-in lamb chops
- 1 tbsp organic butter
- 1 tbsp organic virgin olive oil
method
To make the mash:
- Place the potatoes into a saucepan and add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
- Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until ythe potatoes are soft.
- Drain the water and place the steaming hot potatoes into a large bowl. Pour the crème fraîche and butter over the potatoes and mash the potatoes with a potato masher.
- Use a strong wooden spoon to beat further, adding the milk until the mashed potatoes are smooth. Add salt and pepper to taste.
To make the reduction:
- Combine all ingredients (except butter) in a saucepan over medium-high heat and bring to a heavy simmer. Turn down heat slightly and let simmer until mixture is reduced by at least half.
- Remove thyme sprigs from sauce and remove sauce from heat. Whisk in butter continuously until it is completely melted, or your sauce will break. Return to very low heat until ready to serve.
To make the lamb lollipops:
- In a small bowl, form the herb rub by combining the garlic, rosemary, salt and pepper. Place the lamb lollipops on a plate and rub the herb mixture all over both sides. Let the lamb sit with the herb rub on it for 20 minutes.
- Melt the butter with the olive oil in a cast iron skillet over medium-high heat. Once the skillet is hot, add the lamb lollipops (you should hear a big sizzle when you put them on.) Cook the lamb lollipops for about 5 minutes on each side, or until they form a nice dark golden crust. Remove from heat and let rest for about 10 minutes before plating.
- To serve scoop a large spoonful of mash onto each plate and place a lamb lollipop on top of each dish, then spoon over the blackberry reduction.
Blackberry Mousse Cake
This is a sweet, light mousse cake that tastes delicious and is always a crowd-pleaser; my piece de la resistance at any dinner party! It takes a bit of pre-preparation as I always make the base the day before and leave it in the refrigerator overnight.
ingredients
for the base
- 175 g chocolate digestive biscuits
- 90 g organic butter, melted
for the topping
- 150 g organic unrefined golden cane sugar
- 400g wild blackberries, washed and de-stemmed
- 75 ml crème de múre (or cassis)
- 6 leaves gelatin
- 150 ml double cream, lightly whipped
- 2 organic egg whites, beaten until stiff
method
- Mix together the biscuits and butter and press into a greased and lined 22cm / 9 inch springform tin. Leave to set in the refrigerator for 2-3 hours.
- For the topping put the sugar, fruit and crème de múre in a pan and cook for 4-5 minutes.
- Dissolve the gelatin in 3 tablespoons of boiling water.
- Purée the fruit then add the gelatine, cream and yoghurt and blend until smooth. Pour about 25 % of the puréed fruit into a jug to use later as the topping.
- Pour the remaining purée into a bowl then gently fold in the whipped egg whites. Spoon onto the biscuit base and place in the refrigerator to set, preferably overnight.
- Melt the remaining purrée and pour over the top of the cake ensuring it covers the top evenly. Leave to set for 2-3 hours in the refrigerator.
- Serve with blackberries and coulis (optional).
