Method

• 1.
  For the preserved blackberries in vinegar, toss blackberries and sugar in a nonreactive bowl. Add the vinegar and stir to combine. Pour the berry mixture into a 2-cup (500ml) sterilised jar and seal (see ricotta recipe, p 18, for sterilisation instructions). Store in a cool, dark place for 1 week to infuse.
• 2.
  To make the apple jelly, bring 4 cups (1L) water to the boil into a large heavybased saucepan. Add apple cores and peels, and reduce to a slow simmer for 1 hour to infuse. Strain apple mixture through a fine sieve into a heatproof measuring jug, ensuring you are left with 700ml liquid. (If too much liquid, simmer until you have the correct amount; if too little, add some hot water. Keep hot.)
• 3.
  Soak gelatine in cold water for 5 minutes to soften. Squeeze out excess water and add to apple liquid with sugar and lemon juice, stirring until dissolved. Divide apple liquid among four 175ml serving glasses or bowls. Chill for at least 4 hours or until set.

• 4.
  To make the blackberry syrup, combine extra sugar, blackberries and 1/3 cup (80ml) water in a saucepan over high heat. Cook, stirring constantly, until sugar is dissolved, then bring to the boil. Boil, without stirring, for 5 minutes or until thickened slightly. Discard blackberries and stand to cool.
• 5.
  For the blackberry fool, in a stand mixer fitted with the whisk attachment, whisk cream, sugar and vanilla seeds to soft peaks. Gradually fold cream mixture into mascarpone in a large bowl. Just before serving, gently fold through 2 tbs strained preserved blackberries (substitute fresh blackberries) so they remain whole but give a nice purple swirl through the cream. Drizzle with blackberry syrup. Top jellies with blackberry fool and extra blackberries.