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| Wild blackberry |
With heavy rain in end August and then non stop sunshine in September, wild blackberry is doing well. Picked around 12 kg
so far, unlike farmed blackberry, wild ones have a unique herbal taste, not sweet nor sour.
I added some brown sugar to cook until
soft, use Kitchenaid to sieve out the hard seeds, otherwise is not edible. It
is a mildly sweet thick coulis that is great with yogurt.
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| Wild blackberry mouse tart |
Also make this purplish mousse tart, the base is a
thin layer of Frangipane (almond powder, egg, butter and sugar baked together).
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| Wild blackberry mouse tart |
The mouse is made using blackberry coulis
warmed up and mixed with gelatine, then fold into equal volume of lightly whipped
cream. Pour on tart layer and set in the fridge.
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