Blackberry crème brûlée with ricotta chantilly cream and glazed blackberries

Put the blackberries in a small pot, reserving some; over medium heat add the sugar and bring to a rolling simmer for 7 to 10 minutes, then mash or blend with a stick blender.

Strain the reduction through a mesh strainer to remove the seeds. Coat the reserved blackberries with a spoonful of the syrupy reduction and set aside.

Heat the cream in the same pot to just below a simmer, 170 to 180F, then strain it.

Whisk the egg yolks into the rest of the blackberry reduction, then add the hot cream a little at a time to temper.

Put a spoonful of glazed blackberries in the bottom of each baking dish and pour in the custard to about two-thirds full.

Bake at 325F in a water bath reaching about halfway up the dishes for around 45 minutes, until set with a solid jiggle.

Remove from the oven and the water bath, cool 15 minutes, then refrigerate until completely cool.

Coat the tops with a thin layer of castor sugar and torch until golden brown.

Top with vanilla whipped cream mixed with a little ricotta and lemon zest; make a divot and add a spoonful or two of glazed blackberries.