The markets are filled with fresh picked berries lately. They taste so sweet and I keep on wishing the berry seasons are longer… We’ve been getting lots of strawberries so I’ve been packing some for my children’s lunches; blackberries are always a huge treat! we love eating them fresh or trying to incorporate them into baking. Today’s recipe comes from Fine Cooking and I have been waiting to try this. I doubled the recipe with the intention of serving this for tomorrow’s dessert also.
1-1/2 cups fresh blackberries
1 chipotle chile (from a can of chipotles in adobo sauce), stemmed
3 Tbs. light brown sugar
1 tsp. fresh lime juice
1 cup heavy cream
1-1/2 Tbs. confectioners’ sugar
1/2 tsp. pure vanilla extract
Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the blackberries and the chipotle through the sieve, smearing the berries and chile back and forth across the mesh until only seeds and pulp remain. Scrape any purée from the bottom of the sieve. Stir the brown sugar and lime juice into the purée.
(I doubled the recipe with the intention of serving this for tomorrow’s dessert also.)
In a chilled medium metal bowl, combine the cream, confectioners’ sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes.
Pour the blackberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of dark purple run through the cream.
Spoon the mixture into 4 glasses or small dessert bowls and top with the remaining blackberries.
I was a bit hesitant when I read the recipe at first. Chipotle chile?? Hey, but you never know until you taste things first, so this seemed easy enough to try. The verdict: Super rich and super delicious!! Serve in small portion!! The sweet flavor of blackberries and brown sugar and subtle smoky/spicy flavor from the chipotle adobo are infused so very nicely. Aside from the sieve part, this is simple and takes little time. A great Summer time dessert!!