For the panna cotta, put 6 small
pudding moulds (about 120ml each) on
a baking tray. Soak the gelatine leaves
in a bowl of very cold water (see tip, below) and set aside.
Put the cream, milk and sugar into
a large pan and bring slowly to the boil.
When the cream is boiling, add the lemon
juice and the lemon and lime zest and
whisk well. Simmer for a few mins until
reduced slightly, then turn off the heat.
Scoop the softened gelatine out of the
water and squeeze off any excess water.
Stir into the hot cream, leave until just
warm, then strain the cream into a jug.
Carefully pour the mix into the moulds
and place in the fridge for at least 5 hrs
until completely set – overnight is ideal.
To make the madeleines, beat the eggs
with the sugar and honey until light and
airy. Whisk in the flour and ground
almonds until completely incorporated,
then gradually whisk in the cooled,
melted butter. The batter can be made
several hrs in advance.
To bake the madeleines, heat oven to
190C/170C fan/gas 5. Generously butter,
then flour, the madeleine or bun tins. Spoon the batter into
the tins and bake for 10-12 mins,
depending on the size of the tins.
When the madeleines are golden and
baked all the way through, remove from
the oven and leave to cool for 2 mins.
Tip out of the tin and bake another batch,
if you need to. Drizzle the blackberries
with liqueur, if using.
To unmould the panna cottas, run the tip of a knife around the
edge of the mould. Dip the mould briefly into hot
water until the filling just comes
away from the sides. Use your fingers to gently
loosen the panna cotta away
from the edges of the mould. When you are confident that it
will turn out, reverse the mould
onto a serving plate and gently
lift off, releasing the contents.
To plate up, unmould a panna cotta in the
middle of each plate, pouring over
any melted mix from the mould. Arrange blackberries around
half of the panna cotta. Place a few madeleines on the
opposite side of the plate. Spoon over a little of the
blackberry juices from the bowl
and serve straight away.