ASDA part of the Wal-Mart family

• 3tbsp apple juice
• 1 sachet powdered gelatine
• 450g blackberries
• 3 large eggs, separated
• 125g caster sugar
• 142ml double cream
• sprigs of fresh mint, to decorate

1 Put the apple juice in a small basin or mug and sprinkle on the gelatine. Leave to soak for 10 minutes.

2 Set aside 6 blackberries. Purée the rest in a blender, then strain through a sieve to remove the pips.

3 Put the egg yolks in a large mixing bowl with two-thirds of the sugar and whisk until thick and pale.

4 Stand the basin of gelatine in a pan containing about 2cm of simmering water, and leave until the gelatine has dissolved. Add to the berry purée, then whisk this into the yolk mixture.

5 Whip the cream until it just starts to thicken and fold into the berry mixture. Whisk the egg whites until stiff. Add the rest of the sugar and whisk until stiff. Fold into the berry mixture, divide between 6 glasses and chill until set. Decorate each with a berry and mint.