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- Dish type
- Frozen desserts
- Ice cream
- Ice cream toppings
I love preparing this sauce with blackberries picked near my home. It is a real treat on vanilla ice cream! If you don't have vanilla sugar, feel free to add some extra caster sugar and then just 1/2 a teaspoon of vanilla extract.
12 people made this
- 1kg blackberries
- 150g granulated sugar
- 20g vanilla sugar
MethodPrep:5min ›Cook:30min ›Ready in:35min
- In a saucepan, cook the blackberries, sugar and vanilla sugar over low heat for about 30 minutes, stirring from time to time to make sure the mixture does not stick to the pan. Mix it in a blender if you like a smooth coulis but I prefer it with chunks.
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Crème Brûlée with Blackberry Coulis
This crème brûlée with blackberry is perfect for the blackberry season and it’s delicious & really fun to make! My son had a birthday recently and it’s crazy to think my youngest child is now 15. Time has flown by and I am so lucky to be my kids’ mom. Since we can’t really do anything or go anywhere very exciting these days, we tried to at least make his birthday as tasty as possible. He had a late breakfast of blueberry pancakes and bacon, some shrimp scampi, and a salad for lunch and we all went to his favorite restaurant for dinner. My son loves most any dessert but one of his favorites is crème brûlée so I wanted to make it a little more special by adding the blackberry coulis. The combination of amazing! Creamy custard, crisp sugar topping, and the sweet-tart coulis were amazing together. This dessert was a big hit with my entire family but most importantly, the birthday boy.
How to Make Crème Brûlée with Blackberry Coulis
Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.
Make the blackberry coulis by placing the blackberries in a small saucepan over medium heat. Add 1/3 cup of the sugar along with the orange juice & zest then cook until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 12-15 minutes. Let cool it completely. Leave the sauce as is or strain it through a cheesecloth and a fine strainer if you prefer it without seeds. Pour or ladle a bit of raspberry coulis evenly in the bottom of each ramekin. Place in the freezer to allow it to set a bit.
Combine 2 cups of the cream, sugar, and salt in a medium saucepan. Remove the seeds from the vanilla bean and add them to the pan, submerge the vanilla pod in the cream. Bring the mixture to boil over medium heat then reduce heat to simmer and let steep for 15 minutes to infuse the flavors.
Meanwhile, place a silpat mat (or thin kitchen towel), in the bottom of a large rimmed baking sheet or roasting pan. Arrange 8 (4-5 oz) ramekins on the silpat mat. Bring a large kettle of water to boil over high heat.
After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture. Whisk the yolks well in a large bowl. Add about 1 cup of the cream mixture into the yolks whisk until combined repeat with remaining cream and whisk until evenly colored and thoroughly combined. Strain through the fine-mesh strainer into a pitcher or bowl discard the solids in the strainer.
Carefully pour or ladle mixture in the ramekins, dividing it equally among them, being careful not to disrupt the coulis.
Carefully place the rimmed baking sheet with the ramekins on the oven rack pour a kettle of boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.
Transfer the ramekins to a wire rack cool to room temperature, about 2 hours. Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and place into the refrigerator for at least 3-4 hours.
Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture. Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar tilt and tap each ramekin for even coverage.
Ignite the torch and caramelize the sugar carefully. Serve immediately or refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve. Enjoy!
Why We Love This
For a dish that looks so fancy, it’s surprisingly easy to make. It’s definitely one to make for family or friends when entertaining.
Unlike some desserts, Blanc Manger is a light dessert that’s not too sweet, which makes it perfect to eat after a meal with heavy flavours.
- 1 ½ pints blackberries
- 2 tablespoons blackberry brandy
- 2 tablespoons orange juice
- 3 tablespoons honey, preferably berry-blossom honey
Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.
Just before serving, stir in the reserved whole berries.
Make Ahead Tip: Prepare through Step 1 cover and refrigerate for up to 8 hours.
Blackberry Vanilla Cupcakes
I found these cupcakes here, and I wanted to try asap, but I was not finding blackberries. Until I finally found and not waste any time. Yummy, so good, the cupcake is super soft and it has a charming and delightful frosting. Well, the only device I have to give is that if you don’t like cupcakes too sweet, I advise you to reduce the sugar from the cupcake, because the frosting compensates. Yummy, and what a frosting, I couldn’t stop eating…haha. Yummy, yummy, yummy another favorite recipe joining the list. Oh, the recipe for blackberry coulis yields more than the recipe will ask, so if you don’t want to freeze then I advise you to reduce the coulis recipe.
Blackberry Vanilla Cupcakes
For the cupcakes:
1 cup flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar
1 teaspoon of vanilla extract
1/2 cup milk
1/2 cup blackberry coulis
For the frosting:
8 oz. cream cheese, at room temperature
3 cups powdered sugar, sifted
2 tablespoons blackberry coulis
Blackberries for decoration
For the blackberry coulis (Makes about 150ml/¼ pint):
50g golden caster sugar
½ tsp vanilla extract
To make the coulis:
Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
To make the cupcakes:
Preheat the oven to 180c. Line a cupcake pan with paper liners. In a small mixing bowl, stir together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugars on medium-high speed until light and fluffy. Add in the eggs one at a time, scraping down the bowl between additions.
In another bowl or liquid measuring cup, whisk together the milk and blackberry coulis. Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined. Mix in the blackberry coulis/milk mixture. Mix in the remaining dry ingredients on low speed just until incorporated. Do not over-mix.
Divide the batter evenly between the prepared paper liners. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.
To make the frosting:
Combine the cream cheese, powdered sugar and blackberry coulis in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well blended. Frost cooled cupcakes as desired and garnish with fresh blackberries.
- 4 leaves fine gelatine
- 500ml double cream
- 200ml whole milk
- 175g caster sugar
- 1 vanilla pod
- 300g blackberries
- 1 Soak the gelatine leaves in cold water until softened.
- 2 Meanwhile, pour the cream and milk into a saucepan and add the sugar. Stir over a medium heat until the sugar has dissolved, then bring to the boil and remove from the heat.
- 3 Squeeze any excess water out of the gelatine leaves and stir them into the hot cream. Set aside to cool slightly.
- 4 Put ⅔ of the blackberries into a pan with a splash of water. Scrape the seeds from the vanilla pod and add to the pan. Simmer gently until the berries are soft.
- 5 Remove from the heat and press through a sieve to remove the seeds.
- 6 Reserve 2 tsp of the blackberry purée per serving, then stir the remainder into the cream mixture.
- 7 Rinse out 150ml pudding moulds for each serving with cold water, but don’t dry them. Pour in the blackberry mixture and chill for 2-3 hours until set.
- 8 To serve, dip the moulds briefly into hot water and turn out on to serving plates. decorate with the remaining purée and berries.
Vanilla Pots de Crème with Blackberry Gelée
For the blackberry gelée:
1 pint blackberries, plus 10 additional berries for garnish
1/2 cup sugar
1/4 tsp. kosher salt
1/4 cup cold water
1 Tbs. powdered gelatin
5 tiny sprigs of lemon verbena, lemon balm,
mint, basil, or edible flowers
For the pots de crème:
Place the cream and star anise in a small saucepan. Split the vanilla beans in half lengthwise and scrape out the seeds with a sharp paring knife. Add the seeds and pods to the saucepan (or substitute vanilla extract). Place the saucepan over low heat and warm the cream until steam begins to rise off the top and tiny bubbles start to appear around the edges.
Put the egg yolks, egg, and sugar in a medium bowl and whisk until smooth. Once the cream is hot, very slowly whisk it into the egg mixture. Strain the mixture through a fine mesh sieve into a four-cup heatproof measuring cup with a spout.
Pour four ounces of the mixture into each of five ramekins. Place the ramekins in a baking pan that will hold them without touching. Carefully pour hot water halfway up the sides of the ramekins to insulate the crèmes. Cover the pan with foil and carefully place it in the oven. Bake the crèmes for about 20 minutes, or until the custard is firm when shaken. Remove them from the pan and place on a wire rack to cool to room temperature. Cover and refrigerate. Tightly covered, the pots de crème will keep in the refrigerator for up to two days.
For the blackberry gelée:
Put the pint of blackberries, sugar, and salt in a blender and purée them until very smooth. Put the water in a cup and sprinkle the gelatin over it. Put the berry purée in a small saucepan over medium heat and cook until the mixture is just under a simmer. Do not let it boil. Gently stir the gelatin into the berry purée until it is dissolved. Quickly strain the mixture through a fine mesh sieve. Discard the seeds. Divide the mixture evenly over the top of the chilled crèmes. Refrigerate for at least six hours before serving. Garnish with the blackberries and sprigs of herbs or edible flowers.
Refined Sugar-Free Blackberry Coulis
- 2 cups blackberries
- 1/4 cup water
- 1/4 cup monk fruit sweetener
- 2 tsp freshly squeezed lemon juice
- *1 tbsp maple syrup
- *1/2 tsp pure blackberry extract
Directions For Coulis:
If possible place blackberries and water into the fridge overnight to allow the blackberry flavor to infuse into the water. If not just follow the direction First, stir in monkfruit sweetener with blackberries. Heat on low for approximately 1 – 2 minutes or until most of the berries have broken apart.Taste Blackberries, if they are sour or not flavorful, add in the optional ingredients. Next, pour all the ingredients into a blender or food processor. Finally, blend on high for approximately 2 minutes.
Pour the ingredients out of the blender and strain through a fine-mesh sieve (over a bowl) rubbing it through with the back of a spoon or ladle to remove seeds. Serve warm or cold.
To serve warm:
Heat the Blackberry Coulis in the microwave for thirty-second intervals until the sauce is to heat to your liking.
Store in the fridge for up to three days in a sterilized glass jar with a tight-fitting lid or frozen for up to three months.
The blackberry coulis can be frozen up to three months.
To use allow the sauce to defrost and use.
Makes approximately 3/4 cup
Use freshly washed and dried hands to mix the ingredients well. The dough should be slightly crumbly but hold together when you press it. For a full batch, press into a cookie sheet and cook 30 minutes or until pale tan.
For just five cookies, roll a little dough out to 1/4 inch thickness. I used an espresso shot glass to cut five circles out of the dough. Bake on a cookie sheet for 15-20 minutes, or until slightly colored.
1/2 cup heavy whipping cream
1 TBS sugar
1/4 tsp vanilla extract
Beautiful Blackberry Vanilla Cake
This is a perfect cake when you want something smaller and lighter for dessert. Just 6" wide, it's a delicate looking little cake. We've been trying to use and eat less sugar, so this was a perfect dessert for us. Little thin slices drizzled in blackberry sauce, with a touch of ice cream on the side. No one was left feeling like they hadn't had a special treat. And it looks so lovely, too! Enjoy!
Beautiful Blackberry & Vanilla Cake
Blackberry Coulis Sauce
In a medium-sized pot, bring to a boil over medium heat:
8-12 oz blackberries (about 1 1/2 - 2 cups, before removing ends)
4-6 Tbsp powdered sugar
1-2 tsp orange zest, optional
4-6 Tbsp fresh orange juice
Cook 5-10 minutes, boiling gently. If you'd like a thicker sauce, you can let it simmer a bit longer.
Adjust taste, if desired, by adding a bit of extra powdered sugar. (I like to keep this coulis more bitter since it's going to be combined with cake).
Press the blackberry sauce through a sieve to strain out the seeds. (I like to rub the spoon back and forth in the sieve to help strain it). Set aside until cake is ready to assemble. Refrigerate extras until ready to use.
*Extra blackberry coulis sauce not eaten with the cake is perfect on top of pancakes, waffles, etc.
Butter and line two 6" cake tins with parchment paper. Preheat oven to 350 F.
In a bowl, whisk dry ingredients (it's important to mix dry ingredients first in gluten-free baking to avoid clumping):
1/4 cup white rice flour
1/4 cup coconut flour
1/2 cup sugar
1/4 tsp baking soda
1/4 tsp salt
Add and whisk until smooth:
1/2 cup milk
1/4 cup oil
1 tsp vanilla extract
Divide between two pans and bake at 350 F for
18 minutes. Let rest a few minutes, then remove to wire rack to fully cool.
Marshmallow Fluff Frosting
I would recommend only frosting the top of this cake, but you can do the sides if you like. I made 1/2 batch of my favorite marshmallow fluff frosting. I've written it again here for convenience:
Beat until light and fluffy, 2-3 minutes in a mixer:
1/2 cup butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup marshmallow fluff
To assemble the cake:
Spread blackberry coulis on top of each cake layer. Do this slowly and repeat to allow the sauce a little time to seep into the cake layer.