INGREDIENTS
150 g
Blackberries, fresh
400 g
Butternut squash
1
Quince, large
3
Egg yolks
110 g
Castor sugar
100 g
Sugar
1
Sugar
185 milliliters
Double cream
185 milliliters
Milk
185 milliliters
White wine
370 milliliters
Water
1
Water
1 1/4
Bronze gelatine leaf