650g/1lb 7oz blueberries, reserving 30 blueberries for decoration
150g/6oz blueberries
1 lemon, juice only
650g/1lb 7oz raspberries, reserving 20 raspberries for decoration
150g/6oz raspberries
250g/10oz plain flour
150g/6oz caster sugar
50g/2oz caster sugar
1 tsp ground cinnamon
2½ tbsp cornflour
1 tbsp cornflour
1½ sachets powdered gelatine, soaked in 5 tbsp cold water
100²µ/3½´Ç³ú icing sugar
80²µ/3¼´Ç³ú icing sugar
1 x 8g sachet pectin
pinch salt
1½ tsp vanilla extract
2 tsp vanilla extract
100²µ/3½´Ç³ú butter, plus extra for greasing
100ml/3½fl oz double cream, whipped to soft peaks
850ml/1½ pints of double cream, very cold - straight from the fridge
2 medium free-range eggs, lightly beaten
130ml/4fl oz apple juice