Blackberry & caper leaf cremeux

150 grams	cream
300 grams	blackberry juice
5 grams	caper leaves on olive oil
60 grams	sugar
80 grams	egg yolk
15 grams	corn starch
3 leaves or 5 grams	gelatin

First soak the gelatin in cold water. Then pour the blackberry juice into a saucepan and also add the caper leaves, the cream, the sugar, the egg yolk and the corn starch. Mix this well and while stirring heat it up till it's 85 degrees Celsius. Once thickened dissolve the gelatin. Then pass it through a fine sieve. After that fill your desired mold. Now remove any excess cremeux and let it set in your freezer. Let it defrost on a plate and it's ready to be used.

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