Blackberry Fool With Rosé
Unlike most summer fruits, blackberries shine brightest when cooked. Here, they’re transformed into a vibrant compote and swirled into heavenly custard. If you’re at a farmers’ market, a half-pint of berries is the equivalent of a 6-oz (170-g) container commonly found at supermarkets. Serves 4Ingredients:
Custard:
1 1/2 cups (375 mL) whole milk, divided
3 egg yolks
1/4 cup (60 mL) cornstarch
1/3 cup (80 mL) sugar
1 vanilla bean, split lengthwise, seeds scraped out
Compote
12 oz (340 g) blackberries, about
21/2 cups (625 mL), divided
1/2 cup (125 mL) sugar
1 cup (250 mL) dry rosé, preferably Spring Dry Rosé
To Assemble:
Custard:
1 1/2 cups (375 mL) whole milk, divided
3 egg yolks
1/4 cup (60 mL) cornstarch
1/3 cup (80 mL) sugar
1 vanilla bean, split lengthwise, seeds scraped out
Compote
12 oz (340 g) blackberries, about
21/2 cups (625 mL), divided
1/2 cup (125 mL) sugar
1 cup (250 mL) dry rosé, preferably Spring Dry Rosé
To Assemble:
1 cup (250 mL) 35% cream
6 oz (170 g) blackberries, about 1 1/4 cups (310 mL)
Freshly grated lemon zest to taste
Directions:
For the custard, set a fine-mesh sieve over a medium-size bowl. Set aside.
Whisk 1/4 cup (60 mL) milk with yolks and cornstarch in a heatproof medium-size bowl until smooth. Combine remaining 1 1/4 cups (310 mL) milk with sugar in a medium-size saucepan. Add vanilla seeds, reserving pod for compote. Bring to a gentle simmer over medium heat. Slowly pour vanilla mixture into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. Cook, whisking constantly, until thickened, about 1 minute. Pass through sieve to remove any lumps. Cover surface with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days.
For the compote, using a potato masher, finely crush 6 oz (170 g) blackberries and sugar in a medium-size saucepan. Stir in wine and reserved vanilla pod. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally, until syrupy and reduced to 3/4 cup (175 mL), about 20 minutes. Stir in remaining 6 oz (170 g) blackberries and continue cooking just until berries are soft, 4 to 5 minutes. Transfer to a medium-size bowl, then cover surface with plastic wrap. Refrigerate until chilled, at least 2 hours or up to 2 days.
To assemble, whisk cream in a large bowl until soft peaks form. Using same whisk, mix chilled custard in its bowl until smooth (custard will be thick). Scrape custard into whipped cream and continue whisking until mixture is fully smooth and blended. Discard vanilla pod from chilled compote, then scrape into custard cream, folding very lightly with a spatula just to swirl for a marbled effect. Evenly divide mixture among four glasses or jars. Cover and refrigerate up to 4 hours before serving.
To serve, top with fresh blackberries and freshly grated lemon zest. Serves 4
6 oz (170 g) blackberries, about 1 1/4 cups (310 mL)
Freshly grated lemon zest to taste
Directions:
For the custard, set a fine-mesh sieve over a medium-size bowl. Set aside.
Whisk 1/4 cup (60 mL) milk with yolks and cornstarch in a heatproof medium-size bowl until smooth. Combine remaining 1 1/4 cups (310 mL) milk with sugar in a medium-size saucepan. Add vanilla seeds, reserving pod for compote. Bring to a gentle simmer over medium heat. Slowly pour vanilla mixture into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. Cook, whisking constantly, until thickened, about 1 minute. Pass through sieve to remove any lumps. Cover surface with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days.
For the compote, using a potato masher, finely crush 6 oz (170 g) blackberries and sugar in a medium-size saucepan. Stir in wine and reserved vanilla pod. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally, until syrupy and reduced to 3/4 cup (175 mL), about 20 minutes. Stir in remaining 6 oz (170 g) blackberries and continue cooking just until berries are soft, 4 to 5 minutes. Transfer to a medium-size bowl, then cover surface with plastic wrap. Refrigerate until chilled, at least 2 hours or up to 2 days.
To assemble, whisk cream in a large bowl until soft peaks form. Using same whisk, mix chilled custard in its bowl until smooth (custard will be thick). Scrape custard into whipped cream and continue whisking until mixture is fully smooth and blended. Discard vanilla pod from chilled compote, then scrape into custard cream, folding very lightly with a spatula just to swirl for a marbled effect. Evenly divide mixture among four glasses or jars. Cover and refrigerate up to 4 hours before serving.
To serve, top with fresh blackberries and freshly grated lemon zest. Serves 4
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