Instructions: Whisk the cream with the icing sugar and vanilla seeds until firm but not too stiff and dry. Chill well.

Strip the blackcurrants from the stems and cook in a shallow pan with the sugar and 2 tbsp water until the currants have burst. Add chopped cicely and blend. Press through a plastic sieve to remove any seeds and bits of skin. Chill well.

Make the custard and chill well.

Layer alternative spoonfuls of custard, cream and puree into each of 4 serving glasses and using the point of a knife, swirl them into each other to produce a marbled effect. Top with a sprig of herb and serve.

Tips: Make some blackcurrantspuree and keep in the freezer for winter. A little added to a dressing will liven up a winter salad whilst de-glazing the roasting tin with a little after cooking game or pork makes an interesting addition to the sauce.

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