1 - This was very good and totally wrong. It's such a rich dessert, but is kind of uninteresting, like eating a bowl of just cake icing (I realize in writing this some people are happy to do this). I served it to Ben piled in a glass. We both felt it needed something else, for more variety in mouth feel but also in terms of flavour; how to elevate it. He suggested layering it in the glass with fresh berries; I thought it needed some sort of simple sponge cake. So ultimately it's an ingredient in, like, a Parfait or a Trifle or something like that. Very, very good, but just needs to be matched with something else.
"Bake the blackberries in a covered jar till the juice runs. Rub through a sieve and when cold mix the resultant pulp with equal quantity of whipped cream. Serve whipped high in pale lavender-coloured whirls, in glasses. When cream is not available, use an equal amount of fine cornflour cream (rather thinner than blancmange, but slightly thicker than custard)."
2 cups (8 oz) ripe blackberries
3 Tbsps brown sugar
2 cups whipping cream
RECOMMENDED
zest of 1/2 lemon
OPTIONAL
1 Tbsp brandy
OR
1 chipotle pepper in adobo sauce, to be pressed with the blackberries
AND
1/2 tsp vanilla extract
Extra blackberries
"Bake the blackberries in a covered jar till the juice runs. Rub through a sieve and when cold mix the resultant pulp with equal quantity of whipped cream. Serve whipped high in pale lavender-coloured whirls, in glasses. When cream is not available, use an equal amount of fine cornflour cream (rather thinner than blancmange, but slightly thicker than custard)."
2 cups (8 oz) ripe blackberries
3 Tbsps brown sugar
2 cups whipping cream
RECOMMENDED
zest of 1/2 lemon
OPTIONAL
1 Tbsp brandy
OR
1 chipotle pepper in adobo sauce, to be pressed with the blackberries
AND
1/2 tsp vanilla extract
Extra blackberries
- Bake the blackberries in a covered ceramic baking dish at 350F until just softened, about ??? minutes.
- To remove the seeds from the blackberries, place a sieve over another ceramic or glass bowl and with the back of a wooden spoon, and push as much of the softened blackberries through.
- Make the whipping cream with the sugar and, if desired, any of the recommended or optional ingredients. Whip to soft peaks, about 2 minutes using an electric mixer. How long by hand?
- Gently fold about 2/3 of the blackberry pulp into the whipped cream. When spooning them into glasses, use the purple streaking to create interesting patterns (usually swirls).
- Drizzle the remaining pulp over this and serve. You can also garnish with extra fresh blackberries.
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