Island Life Magazine Ltd October/November 2011 - Page 119

FOOD Recipe with Bryn Edwards at Priory Bay Hotel, Seaview Blackberry gateau Ingredients 3 whole eggs 200g caster sugar 300g blackberry purée 30ml olive oil 180g plain flour 10g baking powder Chocolate Earth 125g caster sugar 125g almond powder 75g plain flour 50g cocoa powder Pinch of salt 70g melted butter Blackberry sorbet 500g blackberry purée 50g caster sugar 250ml water Creme Chantilly jelly 200ml double cream 50ml milk Seeds of 1 vanilla pod 3 leaves of gelatine Pre-heat oven to 180 degrees C. Lightly grease a square deep oven tray with melted butter and dust with a little flour. Place eggs and sugar in a bowl and whisk until light and fluffy, add the blackberry purée and oil, then beat until combined. Sift in the flour and baking powder, fold until thoroughly mixed. Bake for about an hour. Whisk all the dry ingredients together, add the melted butter. Spread the mix evenly on a silpat mat or parchment paper and bake for 15 minutes at 150 degrees C. Finished product should resemble soil. Bring water and sugar to the boil in a pan to create a stock syrup. Mix in the blackberry purée and place all the mixture into an ice cream machine and churn until firm. Remove and freeze. Soak gelatine in water, meanwhile, bring cream and milk to the boil and add the vanilla. Add the soaked gelatine, squeezing out any excess water and add to mix. Stir until gelatine has dissolved and pour onto a greased shallow baking tray to set in fridge. Once set cut into strips. 119