This is unlike anything else: the texture is soft set, so you know it's not a liquid but it doesn't have the heft of a solid. And the acidity of the blackberries within the musky sweetness of the jelly is a further thrill.
What I do is to make this in the morning of the evening I want to eat it. It is so straightforward that you can do it groggily at breakfast, no trouble. It doesn't need so long to set, but I find it easier to work like this.
If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK we recommend 3½ teaspoons unflavoured powdered gelatine and for the US 2¾ teaspoons unflavored powdered gelatin. At step 2, put 3 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate - it will swell up and become slightly translucent. At step 4, put 250ml / 1 cup of the hot liquid into a jug and whisk in the gelatine until dissolved. Continue as directed.
Photo by Lis Parsons.
Recipe posted by Nigella