One my wife made, and totally delicious!
Warm 600ml single cream with 3 crushed cardamom pods over a low heat, letting the cream come almost to boiling. Remove from the heat,
cover the surface with cling film (this stops a skin forming) and set aside to cool. Put 3 – 4 sheets of gelatine into a small bowl with
a little water to soften, and set aside. Put 300g blackberries and 150g caster sugar in a saucepan with 2 Tbs water, and cook gently over
a low heat for 5 – 6 minutes, until the berries mush down into a sauce. Whizz in a blender until smooth and strain through a sieve into a pan,
using a wooden spoon to push through the pulp. Squeeze out all the water from the gelatine sheets, add these to the blackberry sauce and stir
over a low heat until dissolved, then let cool. Pass the cream through the same sieve, to remove the cardamom pods and extract more of the
blackberry flavour. When both mixtures have cooled, mix them together, divide between 6 ramekin dishes and chill for several hours, until set.
Serve garnished with more blackberries.