BLACKBERRIES

Blackberry and Mascarpone Pudding new

per person you need:

INGREDIENTS

• 100g mascarpone cheese
• 25g caster sugar
• 1 tblsp ground almonds
• 1 tsp of liqueur - Cointreau, Tia Maria, amoretto or brandy all work well
• Freshly picked soft fruit such as blackberries or raspberries

METHOD

1. Beat the Mascarpone in a bowl with a wooden spoon until it is soft.
2. Add the sugar and stir until creamy.
3. Gradually stir in the ground almonds and liqueur.
4. Cover with fruit and serve.

Blackberry Fool
serves 6

INGREDIENTS

• 500g (1lb 2oz) blackberries (or raspberries)
• 100g (3½oz) 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 (¼pint) whipping cream
• a handful of raspberries

METHOD

1. Gently heat 425g (15oz) of the blackberries with the sugar in a small pan until the juices run copiously.
2. Puree in a liquidiser and press through a sieve. Leave to cool.
3. Whip the cream stiffly.
4. Fold two thirds of the berry puré into the cream.
5. In another bowl, combine the remaining puree and blackberries.
6. Cover and chill until needed.
7. To serve, spoon the cream mixture into bowls and trickle over the berry mixture. Scatter over a few raspberries.

Blackberry Mousse
Serves 4 - 6

Ingredients

• 3 oz caster sugar
• 12 oz blackberries (fresh or frozen) - reserve a few for decoration
• 3 eggs, separated
• 1½ level tsp gelatine
• 5 tbsp water
• ¼pt lightly whipped double cream

Method

1. Purée the blackberries and sieve to remove the pips.
2. Separate the eggs.
3. Beat the egg yolks with the sugar over a pan of hot water until thick and creamy.
4. Dissolve the gelatine in the water in a dish standing over hot water. Fold into the blackberry puree and leave until begining to set.
5. Beat the egg whites until stiff and fold carefully into the puree with the cream and egg yolk mixture.
6. Pour into a 2 pint mould and chill until set.
7. Garnish with fresh blackberries.
8. Serve with fresh cream.

This desert freezes well.

Bramble Brûlée
serves 6

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

1. Stew the fruit with the water and sugar until soft.
2. When cool, put into ramekins or a flat dish to half fill.
3. Whisk the cream and mix in the yoghurt and pour over the fruit.
4. 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.
5. Cool and chill for 2 hours before serving.

Clotted Cream, Blackberry and Sloe Gin Fool
Serves 4 - 6

Ingredients

• 225g (8 oz) blackberries
• 125ml (4fl oz) sloe gin
• 225g (8oz) clotted cream
• 4 tbsp milk
• shortbread fingers or langue de chat biscuits to serve

Method

1. Put the blackberries and sloe gin into a saucepan and bring to nearly boiling over a low heat.
2. Simmer for about 5 minutes until the berries have softened a little.
3. Scoop out the blackberries with a slotted spoon and place to one side in a shallow dish.
4. Boil the remaining liquid, uncovered, for about a minute.
5. Pour the juice back over the blackberries and cool in the fridge for 15 - 20 minutes.
6. Whisk the cream and milk until the mixture thickens slightly and then fold in about two thirds of the blackberries, including their juice.
7. Dollop the fool into serving glasses and then spoon the remaining fruit and juice over the top
8. Serve immediately with a couple of biscuits on the side.

Summer Berries in Warm Sabayon Glaze
Serves 4

Ingredients

• 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

1. Preheat the grill.
2. Arrange the fruit in 4 flame proof dishes.
3. Whisk the egg yolks in a large bowl with the sugar and wine.
4. Place the bowl over a pan of hot water and whisk constantly until thick, fluffy and pale yellow.
5. Pour equal quantities of the sabayon sauce over each dish.
6. Place under the grill for 1-2 minutes until just turning brown.
7. To serve, sprinkle with icing sugar and scatter witht he mint leaves.

Summer Fruits Yoghurt Ice Cream

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