Russian Blackberry Cream Recipe
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Ingredients
2 lb. blackberries, hulled
2 fl. oz. water
8 oz. sugar
1 oz. gelatine, dissolved in 4 tablespoons hot water
10 fl. oz. double cream , whipped until thick
2 oz. flaked almonds
Directions
Put the blackberries, water and sugar in a saucepan.
Bring the mixture to the boil, stirring constantly.
Cover the pan and simmer over low heat for 20 minutes or until the blackberries are pulpy.
Remove the pan from the heat and pour the mixture into a strainer held over a bowl.
Using the back of a wooden spoon, rub the berries through the strainer into the bowl.
Stir in the dissolved gelatine.
Pour the mixture into a serving dish and set aside to cool, then chill in the refrigerator for 2 hours.
When the jelly [gelatin] has set, spread over the whipped cream and, using the back of a fork, make decorative swirls.
Sprinkle over the almonds and serve.
Bring the mixture to the boil, stirring constantly.
Cover the pan and simmer over low heat for 20 minutes or until the blackberries are pulpy.
Remove the pan from the heat and pour the mixture into a strainer held over a bowl.
Using the back of a wooden spoon, rub the berries through the strainer into the bowl.
Stir in the dissolved gelatine.
Pour the mixture into a serving dish and set aside to cool, then chill in the refrigerator for 2 hours.
When the jelly [gelatin] has set, spread over the whipped cream and, using the back of a fork, make decorative swirls.
Sprinkle over the almonds and serve.
Comments
Comments: 4 |
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Anonymous says :
Can i use frozen blackberries for blackberry russian creme or will it water down the intense flavour
Posted on: 27 December 2011 - 11:18am
Sprite62 says :
I have always used frozen. We pick them in August and make this dessert in winter. When you collect the berries, pick over them to remove bugs, leaves, etc. but do not wash them.
Posted on: 2 January 2012 - 3:06pm
Sprite62 says :
Even better if you toast the almonds. I used slivered instead of flaked
Posted on: 23 December 2011 - 2:43pm
