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Blackberries
7 Answers
I have a mountain of blackberries and am fed up of crumble and pie-does any one have suggestions for alternative recipes please, its a shame to let them go to waste and there would be no point making jam because we don't eat it. Thanks in advance
Answers
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Just found a couple of nie sounding recipes actually so even though I am answering my own question, I thought i would share them with you. Still open to other suggestions though please
Blackberry and Mascarpone Pudding
INGREDIENTS
100g mascarpone cheese
25g caster sugar
1 tblsp ground almonds
1 tsp of liqueur - Cointreau, Tia Maria, amoretto or brandy
Freshly picked blackberries or raspberries
METHOD
Beat the Mascarpone in a bowl until it is soft.
Add the sugar and stir til creamy.
Gradually stir inground almonds and liqueur.
Cover with fruit and serve.
Blackberry Fool
INGREDIENTS
500g (1lb 2oz) blackberries (or raspberries)
100g (3�oz) vanilla sugar (make your own by whizzing a chopped vanilla pod togather with 225g [8oz] caster sugar, sieve and keep in an air tight jar)
300ml (�pint) whipping cream
a handful of raspberries
METHOD
Gently heat 425g (15oz) of the blackberries with the sugar in a small pan until the juices run
Puree in a liquidiser and press through a sieve. Leave to cool.
Whip the cream stiffly.
Fold two thirds of the berry pur� into the cream.
In another bowl, combine the remaining puree and blackberries.
Cover and chill until needed.
To serve, spoon the cream mixture into bowls and trickle over the berry mixture. Scatter over a few raspberries.
Blackberry Mousse
Ingredients
3 oz caster sugar
12 oz blackberries - reserve a few for decoration
3 eggs, separated
1� level tsp gelatine
5 tbsp water
�pt lightly whipped double cream
Method
Pur�e the blackberries and sieve
Beat the egg yolks with the sugar over a pan of hot water until thick and creamy.
Blackberry and Mascarpone Pudding
INGREDIENTS
100g mascarpone cheese
25g caster sugar
1 tblsp ground almonds
1 tsp of liqueur - Cointreau, Tia Maria, amoretto or brandy
Freshly picked blackberries or raspberries
METHOD
Beat the Mascarpone in a bowl until it is soft.
Add the sugar and stir til creamy.
Gradually stir inground almonds and liqueur.
Cover with fruit and serve.
Blackberry Fool
INGREDIENTS
500g (1lb 2oz) blackberries (or raspberries)
100g (3�oz) vanilla sugar (make your own by whizzing a chopped vanilla pod togather with 225g [8oz] caster sugar, sieve and keep in an air tight jar)
300ml (�pint) whipping cream
a handful of raspberries
METHOD
Gently heat 425g (15oz) of the blackberries with the sugar in a small pan until the juices run
Puree in a liquidiser and press through a sieve. Leave to cool.
Whip the cream stiffly.
Fold two thirds of the berry pur� into the cream.
In another bowl, combine the remaining puree and blackberries.
Cover and chill until needed.
To serve, spoon the cream mixture into bowls and trickle over the berry mixture. Scatter over a few raspberries.
Blackberry Mousse
Ingredients
3 oz caster sugar
12 oz blackberries - reserve a few for decoration
3 eggs, separated
1� level tsp gelatine
5 tbsp water
�pt lightly whipped double cream
Method
Pur�e the blackberries and sieve
Beat the egg yolks with the sugar over a pan of hot water until thick and creamy.
Bramble Br�l�e
INGREDIENTS
8oz blackberries
8oz cooking apples
3oz granulated sugar
2 tbsp water
5 fl oz double cream
5 fl oz thick and creamy natural yoghurt
about 3 oz demerara sugar
METHOD
Stew the fruit with water and sugar until soft.
When cool, put into ramekins or a flat dish to half fill.
Whisk the cream , mix in the yoghurt, pour over the fruit.
Sprinkle heavily with demerara sugar and flash under a very hot pre-heated grill for about 2 minutes until the sugar has melted and caramelised.
Cool and chill for 2 hours before serving.
Clotted Cream, Blackberry and Sloe Gin Fool
225g (8 oz) blackberries
125ml (4fl oz) sloe gin
225g (8oz) clotted cream
4 tbsp milk
shortbread fingers to serve
Method
Put the blackberries and sloe gin into a saucepan and bring to nearly boiling over a low heat.
Simmer for about 5 minutes until the berries have softened
Scoop out blackberries with a slotted spoon and place to one side in a shallow dish.
Boil the remaining liquid, uncovered, for about a minute.
Pour the juice back over the blackberries and cool in the fridge for 15 - 20 minutes.
Whisk the cream and milk until the mixture thickens slightly and then fold in about two thirds of the blackberries, including their juice.
Dollop the fool into serving glasses and then spoon the remaining fruit and juice over the top
Serve immediately with a couple of biscuits on the side.
INGREDIENTS
8oz blackberries
8oz cooking apples
3oz granulated sugar
2 tbsp water
5 fl oz double cream
5 fl oz thick and creamy natural yoghurt
about 3 oz demerara sugar
METHOD
Stew the fruit with water and sugar until soft.
When cool, put into ramekins or a flat dish to half fill.
Whisk the cream , mix in the yoghurt, pour over the fruit.
Sprinkle heavily with demerara sugar and flash under a very hot pre-heated grill for about 2 minutes until the sugar has melted and caramelised.
Cool and chill for 2 hours before serving.
Clotted Cream, Blackberry and Sloe Gin Fool
225g (8 oz) blackberries
125ml (4fl oz) sloe gin
225g (8oz) clotted cream
4 tbsp milk
shortbread fingers to serve
Method
Put the blackberries and sloe gin into a saucepan and bring to nearly boiling over a low heat.
Simmer for about 5 minutes until the berries have softened
Scoop out blackberries with a slotted spoon and place to one side in a shallow dish.
Boil the remaining liquid, uncovered, for about a minute.
Pour the juice back over the blackberries and cool in the fridge for 15 - 20 minutes.
Whisk the cream and milk until the mixture thickens slightly and then fold in about two thirds of the blackberries, including their juice.
Dollop the fool into serving glasses and then spoon the remaining fruit and juice over the top
Serve immediately with a couple of biscuits on the side.
Summer Berries in Warm Sabayon Glaze
450g (1lb) mixed summer berrries or soft fruit
4 egg yolks
50g (2oz) caster sugar
120ml (4fl oz) white English desert wine + extra to serve
a little icing sugar, sifted and mint leaves to serve
Method
Preheat the grill.
Arrange the fruit in 4 flame proof dishes.
Whisk egg yolks in a large bowl with sugar and wine.
Place the bowl over a pan of hot water and whisk until thick, fluffy and pale yellow.
Pour equal quantities of the sabayon sauce over each dish.
Place under the grill for 1-2 minutes until just turning brown.
To serve, sprinkle with icing sugar and scatter witht he mint leaves
450g (1lb) mixed summer berrries or soft fruit
4 egg yolks
50g (2oz) caster sugar
120ml (4fl oz) white English desert wine + extra to serve
a little icing sugar, sifted and mint leaves to serve
Method
Preheat the grill.
Arrange the fruit in 4 flame proof dishes.
Whisk egg yolks in a large bowl with sugar and wine.
Place the bowl over a pan of hot water and whisk until thick, fluffy and pale yellow.
Pour equal quantities of the sabayon sauce over each dish.
Place under the grill for 1-2 minutes until just turning brown.
To serve, sprinkle with icing sugar and scatter witht he mint leaves
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