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.
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