The lime sugar is great with the blackberries and the cool, smooth, sweet creams, but use any of the Fabulous Flavored Sugar you’d like (see Notes). I love using vanilla paste in these creams so they are flecked with the delicate vanilla bean seeds.
- 2 pints half and half
- ½ cup sugar
- Pinch of salt
- 3 envelopes plain gelatin
- 1½ teaspoons pure vanilla paste or vanilla extract
- Four ½-pints ripe blackberries
- A double batch of Lime Sugar
STEP 1: Bring the half-and-half, sugar, and salt just to a boil in a large saucepan over medium-high heat; remove the pan from the heat. Sprinkle 1 envelope of gelatin over the mixture and whisk until the gelatin is dissolved. Repeat with the remaining 2 envelopes.
STEP 2: Pour the mixture through a fine strainer set over a large glass measure or a bowl. Whisk in the vanilla. Divide the mixture evenly among eight 6-ounce custard cups. Refrigerate, tightly covered, until set and thoroughly chilled, at least 2 hours, or for up to 2 days.
STEP 3: Toss together the blackberries and lime sugar in a medium bowl. Let stand for about 15 minutes, until the sugar is dissolved, or for up to 2 hours.
STEP 4: To serve, gently run a table knife around the inside of each custard cup, dip the bottom of the cup in hot water for about 5 seconds, and invert the cream onto a serving plate. Spoon the blackberries and their syrup around the creams and serve.
Nutritional information does not include Lime Sugar. For nutritional information on Lime Sugar, please follow the link above.