Ingredients for 6 servings:
300 ml whole milk
300 ml fresh cream
80 g sugar
6 g fish glue
6 g chamomile (equivalent of 3 sachets)
6 shortbread biscuits sable diameter tart
150g blackberries
40 g toasted pine nuts
6 tufts mint

Boil the milk, then add the chamomile and leave to infuse for 15 minutes. Filter, add the cream and sugar and heat without boiling. Add the gelatin  previously softened in cold water.

Allow to cool it, stirring often, and pour into molds of the same diameter of the tart before it starts to thicken.

Prepare a sauce by blending 100 g of blackberries, a little sugar and a few drops of lemon.

Spread the blackberry sauce in 6 plates, place a biscuit on each plate and lay the cream of chamomile. Complete with some blackberries cut in half, the toasted pine nuts and sprigs of mint.