Recipe courtesy of Psychologies Magazine (May 2018) and taken from Afternoon Tea at Bramble Cafe by Mat Follas
This is a mini version of the pudding Mat cooked in the MasterChef final. The flavours work together beautifully; the sharp blackberries in the base, the summery aroma of the mousse and the caramel crunch of the toffee, which fizzes when you eat it with the berries.
Makes 4
For the blackberry compote:
150g blackberries
3 1/4 tsp caster sugar
1 tsp white wine vinegar
For the lavender mousse:
450ml double cream
50g icing sugar
Lavender extract
For the cinder toffee:
5 dessertspoons caster sugar
2 dessertspoons golden syrup
1 tsp bicarbonate of soda
You will need:
4 verrine glasses, approximately 200ml each, to serve
Step One : For the blackberry compote, heat the blackberries, sugar and vinegar in a saucepan until the blackberries just start to soften and break up. Mash them a little with a fork, then spoon into four verrine glasses. Place in the fridge for 30 minutes to chill.
Step Two : For the lavender mousse, in a mixing bowl, whisk the cream, icing sugar and a few drops of lavender extract. Taste it, you should be able to just taste the lavender, but not overpoweringly so. Add a few drop more, as needed. Finish whisking until the cream forms soft peaks. Pipe or spoon into the verrine glasses on top of the compote. Tap the glasses on a flat surface to level the top of the cream, then chill in the fridge.
Step Three : For the cinder toffee, cover a baking sheet with greaseproof paper and put it somewhere flat and stable to minimise the risk of spillage, as the toffee will be very hot when poured onto the sheet. In a deep, heavy-bottomed saucepan, just cover the base with a little water, before adding the sugar and golden syrup. Have the bicarbonate of soda to hand and a whisk or silicone spatula. Melt on a medium heat until the mixture if turning a lovely caramel colour and smells of toffee. Add the bicarbonate of soda and whisk carefully, but quickly, to combine – the mixture will foam up to about five times its previous volume. Pour onto the greaseproof paper and leave to harden and cool.
Step Four : To serve, break up the cinder toffee – I place it in a resealable sandwich bag and whack it on a flat surface then sprinkle the shards over the tops of the verrines. Serve cool, but not cold.
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