-
1
Serve this dessert with whole fresh blackberries in the summer or, in winter, puree frozen blackberries to serve as a sauce.
-
2
Crust: In bowl, combine crumbs, almonds and Sugar; mix in butter.
-
3
Pat into 8-inch (2 L) square glass baking dish.
-
4
Bake in 350 F (180 C) oven for 10 to 15 minutes or until fragrant and lightly browned.
-
5
Let cool on rack.
-
6
Custard Layer: Meanwhile, in heavy saucepan, stir Sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth.
-
7
In bowl, whisk egg yolks; stir in half of the hot milk mixture.
-
8
Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened.
-
9
Remove from heat; stir in vanilla.
-
10
Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard.
-
11
Cover and set remaining gelatin mixture aside for blackberry layer.
-
12
Lay plastic wrap directly on surface of custard; let cool.
-
13
Pour over crust and refrigerate until set, about 2 hours.
-
14
blackberry Layer: Press blackberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL).
-
15
Transfer to small saucepan; add Sugar and cook over medium heat for 2 minutes, stirring to dissolve Sugar.
-
16
Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved.
-
17
Chill until consistency of raw egg whites.
-
18
Whip cream; fold in blackberry mixture.
-
19
Spread over custard; cover and refrigerate until set, about 4 hours.
-
20
(Dessert can be covered and refrigerated for up to 2 days.)
-
21
Cut into squares to serve with forks.
