Blackberry Fluff
Ingredients
- 4 1/2 cups fresh blackberries
- 1 1/2 teaspoon powdered gelatin
- 1/4 cup plus 2 tablespoons sugar
- 1 1/4 cup heavy cream
Method
- Pile the blackberries into a
medium sauce pan with 1/2 cup water. Bring to a simmer, and as the
berries soften, use a potato masher to gently but firmly crush the
berries. I like to do this so the berries don’t get too cooked. Remove
from the heat and pour the berries through a fine sieve into a large
measuring cup. Use the back of a large spoon to press any excess juices
from the berry seeds. You will need 1 3/4 cups juice.
- Remove 1/2 cup juice from the
measuring cup and place it in a medium mixing bowl. Sprinkle the gelatin
over the juice. If the gelatin isn’t absorbed by the blackberry juice,
then you may need to sprinkle up to 2 tablespoons water on top. Let the
gelatin bloom for 5 minutes.
- In the meantime, pour the
remaining 1 1/4 cups blackberry juice into a sauce pan and bring just to
a boil, then pour it over the gelatin mixture and stir until the
gelatin is dissolved. Stir in 1/4 cup sugar, then place the bowl in the
fridge to chill; the blackberry jello should be firm in 3 to 4 hours.
- When the jello is ready, whip
the cream to soft peaks, adding 2 tablespoons sugar to sweeten as you
whip. Fold the cream into the jello with a spatula, occasionally
stirring to break up any large jello pieces. Leave it a little lumpy.
Spoon into small bowls or ideally, low glassware. Serve with a spoon!
