Zutaten für Blackberry Weekdaes
- Fresh Blackberries
- Caster Sugar
- 2 tablespoons cornstarch
- Whole Milk
- Heavy Cream
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Zubereitung von Blackberry Weekdaes
- Gently combine 1 pound (450g) blackberries, 2 ounces (57g) sugar, and 2 tablespoons of water in a medium saucepan.
- Cook over medium heat for 8-10 minutes, stirring occasionally, until blackberries are tender and have released their juices.
- Use an immersion blender or carefully transfer the mixture to a regular blender to puree until smooth.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of the milk until a smooth paste forms.
- Add the remaining ¾ cup (180ml) milk to the cornstarch mixture and whisk until well combined.
- Pour the milk mixture into the blackberry puree in the saucepan. Bring to a gentle boil, stirring constantly, until the mixture thickens to a creamy consistency (about 2-3 minutes).
- Remove from heat and let cool completely. Refrigerate for at least 2 hours to chill thoroughly.
- In a separate bowl, gently fold in all but 3 tablespoons of the chilled heavy cream into the cooled blackberry mixture. Use a folding motion to create a marbled effect.
- Reserve 4 fresh blackberries for garnish.
- Divide the blackberry mixture evenly among 4 glasses or dessert dishes.
- Top each serving with a dollop of the reserved cream and garnish with a reserved blackberry.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
121g
Fat
89g
Carbs
14g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Desserts Eggs Dairy Fruit American Southern United States Easy European Refrigerator Beginner Cook Dinner Party Holiday Event Vegetarian English Stove Top Dietary Low Sodium Gluten Free Seasonal Independence Day Inexpensive Northeastern United States Free Of Something Low In Something Equipment 4 Hours Or Less
