Velvet Blackberry & Sage

 

Ingredients

2 cups fresh blackberries

1/4 cup granulated sugar

1 tbsp lemon juice

2 tsp powdered gelatin

3 tbsp cold water

1 1/2 cups heavy cream, chilled

1/2 cup fresh blackberries

2 tbsp water

1 tbsp sugar

1 tsp fresh sage, finely minced

1/2 cup white chocolate chips

1/3 cup sweetened condensed milk

1/4 cup water

1/2 cup sugar

2 tsp powdered gelatin

Deep purple food coloring

For Garnish:

1 small fresh sage leaf

2 fresh blackberries

Directions

Bloom the gelatin in cold water for 5 minutes.

Simmer 2 cups of blackberries with sugar and lemon

juice for 8 minutes, strain through a fine mesh sieve to

remove seeds, and stir in the bloomed gelatin until

dissolved.

Allow the blackberry purée to cool to room temperature.

Whip the heavy cream to soft peaks and gently fold it

into the cooled blackberry mixture.

Pour the mousse into silicone dome molds and freeze for

at least 6 hours.

For the center, simmer the 1/2 cup of blackberries with

water, sugar, and minced sage for 5 minutes, then press

through a sieve and freeze in small sphere molds to

insert into the mousse if desired.

Prepare the glaze by boiling water, sugar, and condensed

milk; remove from heat and whisk in gelatin and white

chocolate until smooth.

Add the purple coloring, blend until the color is a deep

velvet hue, and cool to 92°F.

Unmold the frozen domes, place on a wire rack, pour the

glaze over them, and garnish with a fresh sage leaf and

blackberries.

Nutritional Info (per serving, serves 6)