This dessert is a beautiful combination of blueberries, blackberries, thyme and bourbon vanilla. We add a creamy smooth liquorice curd and a crunchy oat crumble for texture. The plate is topped off with home made violet ice cream and double cream!
Soak the gelatine in cold water. Bring the milk and cream to a boil in a saucepan. Whisk the egg yolks with the sugar. Pour 2/3 of the cream/milk over the egg mixture and whisk until it is smooth. Pour it all back into the pan and heat to 85°C while stirring continuously. Add the gelatine and the violet essence, strain the cream and run in an ice cream machine.
Pour all ingredients except the butter into a saucepan. Bring to a boil over medium heat, whisking constantly and cook for one minute. Remove from the hob and mix in the butter with a hand mixer. Fill a piping bag and place in the fridge.
Whisk the cream lightly and put it aside until it’s time to serve. Cut the Blackberries in half for garnish and keep them aside until it’s time to plate up.
Bring all the remaining ingredients except the berries to a boil. Pour the syrup over the thawed berries.
Mix all the ingredients apart from the Lemon Verbena in a mixing bowl. Pour out and flatten the dough on a silicone mat and bake in the oven at 175°C until golden brown (15-20 minutes). Leave the biscuit to cool slightly, then crumble it.
Pick the Lemon Verbena and place in cool water
Arrange all ingredients nicely on a plate (we recommend a semi-deep dish). Scoop the violet ice cream out in the shape of a nice “egg” using two table spoons just before you serve the dessert. Bon Appétit!