Make the Blackberry Gelée: Bloom Gelatin Powder in Cold Water for 5 minutes. In a saucepan, combine Blackberries, Red Wine, Granulated Sugar, and Lemon Juice. Bring to a simmer and cook for 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract maximum juice. Stir in the bloomed Gelatin until dissolved. Pour into a shallow dish and refrigerate for at least 4 hours, or until set. Once set, cut into small cubes.
Make the Bay Leaf Mascarpone Cream: Heat Heavy Cream with Bay Leaf in a saucepan until just simmering. Remove from heat and let steep for 30 minutes. Remove Bay Leaf. In a chilled bowl, whip Mascarpone Cheese with Powdered Sugar until smooth. Gradually whisk in the Bay Leaf-infused Heavy Cream until light and fluffy.
Assemble the Fool: Spoon a layer of Bay Leaf Mascarpone Cream onto each plate. Arrange Blackberry Gelée cubes and Fresh Blackberries around the cream. Garnish with Mint Sprigs. Serve immediately.
Ingredients
4
1 pint473 mLBlackberries
1/2 cup120 mLDry Red Wine
1/4 cup60 mLGranulated Sugar
1 tbsp15 mLLemon Juice
2 tsp10 mLGelatin Powder
1/4 cup60 mLCold Water
8 oz227 gMascarpone Cheese
1/2 cup120 mLHeavy Cream
2 tbsp30 mLPowdered Sugar
11Bay Leaf
1/2 pint237 mLFresh Blackberries
Mint SprigsAs needed
Equipment
Saucepan
Mixing Bowl
Whisk
Fine-Mesh Sieve
Shallow Dish
Plates
Instructions
Make the Blackberry Gelée: Bloom Gelatin Powder in Cold Water for 5 minutes. In a saucepan, combine Blackberries, Red Wine, Granulated Sugar, and Lemon Juice. Bring to a simmer and cook for 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract maximum juice. Stir in the bloomed Gelatin until dissolved. Pour into a shallow dish and refrigerate for at least 4 hours, or until set. Once set, cut into small cubes.
Make the Bay Leaf Mascarpone Cream: Heat Heavy Cream with Bay Leaf in a saucepan until just simmering. Remove from heat and let steep for 30 minutes. Remove Bay Leaf. In a chilled bowl, whip Mascarpone Cheese with Powdered Sugar until smooth. Gradually whisk in the Bay Leaf-infused Heavy Cream until light and fluffy.
Assemble the Fool: Spoon a layer of Bay Leaf Mascarpone Cream onto each plate. Arrange Blackberry Gelée cubes and Fresh Blackberries around the cream. Garnish with Mint Sprigs. Serve immediately.
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