Matt Weedon's stunning autumnal goat's curd and blackberry dessert recipe is a heady blend of ripe figs, creamy goat's curd and a vibrant blackberry sorbet. Perfect for those who prefer a lighter end to a meal but don't want to compromise on flavour.
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To make the sorbet, place the sugar, water and glucose in a pan. Bring to the boil and boil for 2–3 minutes. Mix 150ml of the syrup into the purée and churn in an ice cream maker until firm. Store in the freezer until required
500ml of blackberry purée
250g of caster sugar
250ml of warm water
2 tbsp of liquid glucose
To make the gel, bring the blackberry purée to the boil and whisk in the agar agar. Return to the boil then pour the mixture into a bowl and allow to set in the fridge
250g of blackberry purée
2g of agar agar
Place the set mixture in a blender, add the lemon juice and blend until smooth. It may need a splash of water too just to loosen the mixture to allow it to blend until smooth
1 lemon, juiced
Preheat the oven to 150°C/gas mark 2
Slice some gingerbread into 2mm thin slices and lay onto parchment paper. Bake on a tray until golden and crisp, then allow to cool
Toss the blackberries in a little blackberry gel and arrange on the plate with the fresh figs. Add quenelles of goat's curd and spoon over some more of the blackberry gel
20 blackberries, large, some whole, some halved
10 tbsp of goat's curd
20 figs, quartered
Scoop a teaspoon-sized scoop of the sorbet and finish with some crisp pieces of gingerbread, watercress leaves and a drizzle of honey. Serve immediately
watercress, leaves only
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