Since the time for foraging blackberries is here, have you thought about all the things you could do with them?
I recently spent a day cooking with this beautiful fruit in the company of Rebekah and two of the creations that resulted out of it for me were a rich and delicious savoury blackberry sauce and a refreshing autumnal blackberry fruit salad.
But the success of the day were my little blackberry bites. Sweet and crunchy, they were eaten really fast with an afternoon cup of tea. With only three ingredients, they are very simple to make.
And they would be just perfect for a small sweet thing after a rich and warm autumnal meal.
Do you like foraging for blackberries? How do you use them afterwards? Do you stick to what you know best or try something a bit different?
I recently spent a day cooking with this beautiful fruit in the company of Rebekah and two of the creations that resulted out of it for me were a rich and delicious savoury blackberry sauce and a refreshing autumnal blackberry fruit salad.
But the success of the day were my little blackberry bites. Sweet and crunchy, they were eaten really fast with an afternoon cup of tea. With only three ingredients, they are very simple to make.
And they would be just perfect for a small sweet thing after a rich and warm autumnal meal.
Do you like foraging for blackberries? How do you use them afterwards? Do you stick to what you know best or try something a bit different?
Blackberry, White Chocolate and Almond Rochers Recipe (Gluten Free, Vegetarian)
Ingredients (make 15 rochers)
15 big blackberries
100g chopped white chocolate
50g toasted flaked almonds (chopped lightly)
1. Wash and dry the blackberries, set them aside.
Line a tray with greaseproof paper and put the chopped toasted flaked almonds on a small plate.
2. Melt the white chocolate following the method of bain marie (I explained it here in this recipe).
Once the chocolate has melted, dip the blackberries in it one by one with a small spoon. After each dip, roll the blackberry in the chopped almonds and put it on the tray.
Let it cool down at room temperature for at least one hour.
This recipe is for 15 big blackberries (you could use smaller blackberries and make more delicious blackberry bites). They disappear quite fast so might want to double the quantity if needed.
Bon appétit!
Ingredients (make 15 rochers)
15 big blackberries
100g chopped white chocolate
50g toasted flaked almonds (chopped lightly)
1. Wash and dry the blackberries, set them aside.
Line a tray with greaseproof paper and put the chopped toasted flaked almonds on a small plate.
2. Melt the white chocolate following the method of bain marie (I explained it here in this recipe).
Once the chocolate has melted, dip the blackberries in it one by one with a small spoon. After each dip, roll the blackberry in the chopped almonds and put it on the tray.
Let it cool down at room temperature for at least one hour.
This recipe is for 15 big blackberries (you could use smaller blackberries and make more delicious blackberry bites). They disappear quite fast so might want to double the quantity if needed.
Bon appétit!
Rebekah's lovely recipes from our day cooking with blackberries are here:
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