For the brioche dough
Blackberry lardy cake, jelly and ice cream
For the blackberry lardy cake
375g/13oz strong white bread flour
½ tsp salt
25g/1oz caster sugar
20g/¾oz fresh yeast or 1½ tsp dried yeast
12 175g/6oz unsalted butter
60ml/2oz whole milk
3 large eggs
For the lardy cake
120g/4oz caster sugar
400g/14oz brioche dough
For the sorbet syrup
750g/1lb 10oz sugar
650g/1lb 7oz water
90g/3oz liquid glucose
For the blackberry purée
85g/3oz icing sugar
For the buttermilk and blackberry sorbet
750ml/1¼ pints buttermilk
350g/12oz sorbet syrup
110g/4oz pro sorbet
Juice of 1 lemon
For the blackberry and poppy seed tuiles
150g/5oz blackberry purée (recipe above)
40g/1½oz icing sugar
20g/¾oz poppy seeds
For the blackberry leaf tea jelly
500ml/17½fl oz water
60g/2oz caster sugar
3g blackberry leaf tea
5 leaves bronze leaf gelatine, bloomed
100g/3½oz sweetened blackberry puree (recipe above)
For macerating the blackberries
75g/2½oz caster sugar
For the blackberry gel
200ml/7fl oz blackberry juice from the macerated blackberries
1.8g agar agar
1. For the brioche dough, place the flour, salt, sugar and yeast in the bowl of a stand mixer. Warm the butter, milk and eggs to tepid. Mix slowly into the dry ingredients and knead for 12 minutes with the dough hook attachment. Leave to prove for 40 minutes.
2. For the lardy cake, mix together the sugar and lard to a paste. Knock back the brioche dough and roll into a 1cm thick square. Spread with the sugar and lard paste then scatter with the blackberries. Roll into a roulade shape and cut into 10 portions. Place in an oiled and floured silicon muffin size mould and leave to prove for 30 minutes or until level with the top of the moulds. Bake at 170°C/325°F/Gas Mark 3 for 12 minutes. Serve warm.
3. For the sorbet syrup, bring the ingredients for the sorbet syrup to the boil and simmer for 3 minutes. Leave to cool over an ice bath.
4. For the blackberry purée, blitz together the blackberries and icing sugar, pass through a chinois or fine sieve and set aside.
5. For the buttermilk and blackberry sorbet, mix all the ingredients for the sorbet together. Blitz in the pro-sorbet with a hand blender and leave for 10 minutes to absorb before passing through a chinois or fine sieve. Churn in an ice cream machine. Ripple with the blackberry puree, keeping back some of the blackberry puree for garnish. Freeze until ready to serve.
6. For the blackberry and poppy seed tuiles, blitz together the blackberry puree and icing sugar. Cook on the stove to 95°C/200°F. Spread thinly on a tray. Sprinkle liberally with poppy seeds. Dry for 6 hours in the dehydrator or in a very low oven. Tear off and place on a cool surface until crisp.
7. For the blackberry leaf lea jelly, bring the water and sugar to the boil and dissolve the sugar to make a simple syrup. Take off the heat and drop in the blackberry leaf tea. Leave for 3 minutes to infuse then pass through a sieve. Melt the bloomed gelatine in the tea. Add to the blackberry purée. Pour into a shallow rectangular mould and set in the fridge for 1½ hours. When set dice into cubes.
8. For the macerated blackberries, macerate together and strain off the juice.
9. For the blackberry gel, bring the blackberry juice to the boil with the agar agar. Pass through a chinois or fine sieve. Leave to set for 5-10 minutes then blitz to a fine purée. Transfer to a piping bag to serve.
10. To serve, place the lardy cake in the centre of the plate. Pipe dots of blackberry gel and scatter cubes of blackberry leaf tea jelly around the lardy cake. Add a quenelle of buttermilk and blackberry sorbet to the plate and decorate with a blackberry and poppy seed tuile.