55 gm (¼ cup)caster sugar500 ml (2 cups)pink Moscato3leaves of gelatine (titanium strength), soaked in cold water120 gm(about 1 punnet) blackberries, plus extra to serveVanilla cream300 gmdouble cream30 gmbrown sugar1vanilla bean, scraped seeds only
Combine sugar and 50ml Moscato in a saucepan over medium heat and stir until sugar dissolves. Squeeze excess water from gelatine, add to pan and stir until gelatine dissolves, then remove from heat. Add remaining Moscato and stir to combine.
Transfer 100ml Moscato mix to a separate bowl. Press 25gm blackberries through a fine sieve to yield 30ml juice, add to reserved Moscato mixture, divide among four 1½ cup-capacity tall glasses and refrigerate until starting to set (about 45 minutes).
Meanwhile, thread 16 blackberries among 4 wooden skewers and place a skewer in each glass.
Pour remaining Moscato mixture into glasses and refrigerate until completely set (about 3 hours), then carefully withdraw skewers, leaving berries behind.
For vanilla cream, combine ingredients and serve alongside jellies with extra blackberries passed separately.