Soak the gelatine in cold water.
Sort out blackberries, mix 200 g of them with 1 tbsp. cassis and 2 tbsp. sugar, bring to the boil once and crush.
Let the dripping wet gelatine melt in it at low temperature, cool down.
Mix the heavy cream cheese with the juice of one lemon and the milk, then fold in the blackberry puree. Fold the whipped cream into the cream. Leave to cool for 2-3 hours.
Mix the remaining blackberries with 100 ml of cassis and spread on the cream.
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