Trio of Blackberry Desserts; Blackberry Sorbet, Blackberry Mousse, Soused Blackberry Crumble
Updated: May 2, 2019
The Blackberry. I like to cook and write recipes about more unusual foods and secret tastes long forgotten but there is something about this famous berry that draws me back and back. You never feel confident that you have made enough Blackberry Jam during the season and as the season comes around again you always run out! It is for this reason I wanted to do something a little more special, a dinner party dish to celebrate this delicious berry, so here it is.. A trio of Blackberry desserts, perfect for entertaining your friends and family!
500ml Blackberries (ripe, soft berries)
Half a Lemon
225g Sugar (or honey)
1/8th Lt Water
1/8th Lt Double Cream
First of all you have to remove the seeds from the Blackberries, place them in a metal sieve and push them through with the back of a spoon (if you have firm small berries place them in a food processor and pulse them first) add the lemon juice and set aside. In a saucepan add the water and the sugar and boil for 3 minutes or so – basically we are making sugar syrup! Allow the sugar syrup to cool and when completely cool add it to your Blackberry pulp. Lightly whip your cream and then fold it onto the the Blackberry mixture. Pour the whole lot into a plastic container and then freeze until you have a granita or slushy mix. Whisk the forming sorbet before it sets solid and return to the freezer. Freeze until firm and that’s it.
500g Blackberries (ripe, soft berries)
Sachet of Gelatine
150ml Double Cream
2 Egg Whites
Place your Blackberries in a saucepan with the juice of a lemon and the sugar and cook for 5 minutes on a light simmer, we are just trying to break the berries down. Remove from the heat and allow to cool slightly.
Make up your Gelatine (according to the instructions), no more than a couple of Tbsp’s of water.
Stir in the Gelatine solution to the Blackberries and pass through a fine metal sieve, the pips have no place in this dessert. Allow to cool and even start to set (only slightly though!).
Now whip your egg whites, and in a separate bowl lightly whip your cream. Fold each of these ingredients through the thickening Blackberry mixture and then pour into a serving bowl of choice. Blackberry Mousse done!
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Soused Blackberry Crumble
½ kg Blackberries
Sprinkle of Cinnamon
Dash of Sloe Gin
75g Plain Flour
50g Butter (soft)
2 Tbsp Golden Caster Sugar
In a bowl place your Blackberries, Sugar, Cinnamon and Sloe Gin. Stir and then place the mix in a suitable baking dish. In a separate bowl place your butter and flour and then start to pinch and drop the mix rubbing it between your fingers until a breadcrumb like mixture is achieved. Now add the oats and sugar to the breadcrumbs and still using your fingers rub it in. Now simply pour the crumble topping over the fruit and cook for 30 minutes in a hot oven (200 degrees). Take the crumble out only when the crumble mx is golden and toasted. The Sloe Gin adds the Blackberries perfectly in this one and elevates the simple crumble to new tasty levels!!
Ok, so I have told you how to make all three desserts, but to elevate these dishes its all about the presentation. If you select the right dishes such setting your Blackberry Mousse in shot glasses, serving the crumble in small ornate white China bowls and serving the Sorbet on a large spoon, with a little sprig of Mint this hot, warm and cold Blackberry dishes will wow your guests and be the perfect finish to any dinner.
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