Hedgerow Flan Recipe

10 ml/2 tsp powdered gelatin

90 ml/6 tbsp water
50 g granulated sugar

225 g/8 oz ripe blackberries
100 g medium fat soft cheese
150 ml hazelnut (filbert) yoghurt
30 ml/2 tbsp finely chopped hazelnuts

1 Basic Sponge Flan Case

Method:

Sprinkle the gelatin over 15 ml/1 tbsp of the water in a small bowl and leave to soften while cooking the blackberries. Heat the sugar and the remaining water in a saucepan until the sugar has dissolved. Add the black-berries and poach gently for 3 minutes until tender but still whole. Tilt the pan so the juice runs to one side. Add the gelatin to this juice and stir until dissolved. Turn into a bowl and leave until just beginning to set.

Meanwhile, beat together the cheese and yoghurt with the hazelnuts and spoon into the base of the baked flan case (pie shell) on a serving plate. Spoon the blackberry mixture over and chill until set.