Blackberry Appreciation Thread

[PBS Poll-435]

http://en.wikipedia.org/wiki/Blackberry

[SPKrazy]

1. or

[PBS Poll-435]

2. So many choices!

You can't possibly go wrong...

[femmocrat]

3. We have a great crop of wild berries this year! They're hugh!

I just wish they weren't so hard to get to. You have to trek through poison ivy and thorny branches to get to them, but OMG, are they gorgeous this year. Our neighbor makes blackberry wine... mmmmmm.....

[tigereye]

4. blackberry pie!

nothing better!


I just gave a friend a recipe for a blackberry and basil crumble...

[Tuesday Afternoon]

5. blackberries with cream ..

it's what for supper!


Almond milk panna cotta with macerated blackberries and almond meringues
You’ll need to begin this recipe 2 days ahead.
Serves 6

250 gm unblanched almonds
2 pieces of orange rind, removed with a peeler
30 gm white sugar
3 gelatine leaves (titanium strength), soaked in cold water
300 ml (1 cup) pouring cream
100 ml latte di mandorla (see note)
Almond meringues
2 eggwhites
55 gm (¼ cup) caster sugar
55 gm (1/3 cup) icing sugar, sieved
50 gm blanched almonds, finely chopped
Macerated blackberries
150 gm blackberries
1 tbsp freshly squeezed orange juice
1 tsp latte di mandorla (see note)

1 For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt on high speed until soft peaks form then, while whisking, gradually ‘rain in’ caster sugar and whisk until stiff peaks form. Using a large metal spoon, fold in icing sugar and almonds, then spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 1cm high meringues onto a greased and baking paper-lined baking tray and bake for 1 hour. Turn off oven and cool completely in oven. Store in an airtight container until required or for up to 2 weeks. Makes about 60.
2 Place almonds in a bowl, cover with 2 cups cold filtered water and stand overnight. Drain almonds, then process in a food processor with 1¾ cups filtered water until almonds are finely chopped. Strain through a fine sieve, pressing firmly to extract all liquid and discard solids. Makes about 1¼ cups.
3 Combine almond milk, orange rind and sugar in a saucepan and stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to almond milk mixture and stir until gelatine dissolves. Remove from heat, add cream and latte di mandorla, stir to combine, then pour into 50ml-capacity dariole moulds and refrigerate overnight or until set.
4 For macerated blackberries, combine ingredients in a bowl and stand for 1 hour for flavours to combine.
5 To serve, unmould panna cotta onto plates, spoon blackberries and syrup beside panna cotta, scatter with meringues and serve immediately.

Note Latte di mandorla is a sweetened almond milk concentrate available from Simon Johnson and select delicatessens.