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Blackberries with Sweet Cream
I keep blackberries in the freezer year-round now because they're so much better than the pitted-over ones from summer. They start as a bag bought at the farmers' market when they were cheap, then get tossed into whatever I'm making—this dish being one of them. The trick is letting them thaw slowly overnight in a bowl with a little sugar; it draws out their juices and concentrates the flavor so you don't end up with watery berries that taste like nothing.
Ingredients
Method
- Place the blackberries in a bowl and sprinkle with sugar. Toss gently, then set aside for about 15 minutes (if using fresh) or longer if frozen—they should look plump and glistening, releasing syrup to the bottom of the bowl.
- Pour the heavy cream into a cold mixing bowl. Add vanilla extract and the pinch of salt. Using an electric mixer on medium-high speed (or a whisk), whip until soft peaks form—when you lift the beaters, the peaks should curl over rather than standing straight up. This takes about 2-3 minutes.
- Gently fold the drained blackberries into the whipped cream using a spatula. Don't stir too vigorously or you'll break the berries and turn everything pink. You want distinct berries suspended in clouds of cream.
- Serve immediately, or refrigerate for up to an hour before serving. The longer it sits, the more the juices will mingle with the cream—this is fine and actually adds flavor, though the texture becomes less airy. If you've chilled it too long, give it a very gentle stir and serve.
Nutrition
Notes
The cream side is just heavy cream whipped until soft peaks form, then folded with a touch of vanilla. I used to overwhip mine into butter—the edges would get grainy—but now I stop when it still has movement in the bowl. Serve this while both components are cold, maybe chilled briefly if your kitchen runs warm. It's one of those things that looks like you tried but takes barely any time.
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