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For the pastry cream
Make a pastry cream as shown on this page, replacing the vanilla
with thyme. In a saucepan, boil the milk and cream with the thyme.
For the blackberry preserves
Soak the gelatin in cold water. In a saucepan, heat the blackberries
with half of the superfine sugar, then add the second half mixed with
the pectin NH. Boil for 1 minute, then add the strained lemon juice
and drained gelatin.