blackberry rose cashew

dessert, flowers, foodcraft, fruit, recipe, technique 2 Minutes

Blackberryrose3

blackberry rose sorbet

Blackberries and roses belong to the plant family Rosaceae along with strawberries and raspberries. As the flavor of roses is largely dictated by their aroma, choose highly fragrant varieties such as rugosa or floribunda. Pick the petals in the morning, when they are the most fragrant , and remove the white heels, which tend to be bitter.
250 g (1 1/4 cups) sugar
100 g (4 oz) rose petals
230 g ( 1 cup) water
180 g ( 1/2 cup) agave nectar
350 g ( 1 1/2 cups) blackberry puree
�25 g (2 Tblsps) rosewater
Place sugar and rose petals in a food processor and process until petals are finely ground. Transfer mixture to a saucepan and add the water and agave syrup. Heat gently, just until sugar is melted. Cool to room temperature and stir in the blackberry puree and rosewater. Strain and chill in the refrigerator until cold. Transfer to an ice cream machine and freeze according to manufacturers directions.

blackberry yogurt ravioli

Low methoxyl pectin requires the presence of calcium ions to form gels that are firm and flexible with a bite similar to al dente pasta. Fresh blackberries contain 29 g of calcium per 100 g of fruit, which is sufficient to allow amidated, LM pectin to gel without added calcium. For a gel with jewel-like clarity, the blackberry puree should be strained several times. Freezing/thawing also helps separate the solids.
Blackberryravioli
Greek yogurt

150 g clear blackberry juice
35 g sugar
3 g amidated, LM pectin
Pack yogurt into small, silicone hemisphere molds and freeze just until firm.
Combine the sugar with the pectin in a bowl and mix thoroughly. Place juice in a pan and bring to boil. Add sugar-pectin and stir vigorously 1-2 minutes while cooking to dissolve. Return to boil and remove from heat. Keep a pan of simmering water on the stove to keep the pectin warm and fluid.Drop Tablespoonfuls of hot pectin solution onto a ceramic or glass plate, forming discs, and allow to gel. Set pan in simmering water while proceeding. When discs are firm, unmold yogurt hemispheres and place one on each of the discs. Pour the remaining warm pectin evenly over the yogurt to completely encase. When gelled, cut away the excess gel with a round cutter that is slightly larger than the hemisphere. Chill.

instant cashew cakeBlackberryrose 038

Blackberryrose 022
Cashew butter can be found in health food stores
or can easily be made from
roasted cashews with a high-speed blender. The plumpest, butteriest cashews are from Brazil.
For the recipe and step-by-step illustrations, see the post on instant chocolate cake, replacing the melted chocolate with an equal amount of cashew butter.

passion foam

TAZO's Passion Herbal Infusion is a blend of hibiscus, lemongrass, rose hips, mango and passion fruit.
Blackberryrose 031200 g boiling waterBlackberryrose 033
1 TAZO Passion tea bag
12 g sugar
2.5 g gelatin
Make an infusion by pouring the boiling water over the tea bag. Allow to infuse for 2 minutes, then remove tea bag. Stir in sugar, then sprinkle gelatin over top and whisk in until dissolved. Allow to cool to room temperature. Pour mixture into a deep, wide container. Whip with an immersion blender until a thick layer of foam forms on the surface. To use, skim off the foam with a spoon.

methocel rose

For the recipe and step-by-step illustrations, see the post on roses. Alternately, the methocel film can be cut or formed into shapes when flexible, then baked for a crisp, melting texture.

blackberry cells

Another technique from Ferran Adria. At Madrid Fusion 08, he dropped black raspberries (amoras) into Liquid Nitrogen. The frozen berries easily broke apart into individual cells when struck with a mallet. Although LN is more efficient, this method also works with a conventional freezer. Blackberries are a little trickier to break apart because they still contain the core.
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Published by playingwithfireandwaterofficial

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4 thoughts on “blackberry rose cashew”

  1. Linda,
    This is a good way to utilize calcium rich foods! I’ve been looking for a list of calcium rich foods, and in particular a list which states the amount of calcium in mg/100 g. Are you aware of such a list?
    For “Texture – A hydrocolloid recipe collection” I’ve only refereed to “calcium rich foods such as dairy products” so far… I’ll certainly add blackberries, but a good table with more data would perhaps be the best.

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  2. Whoa, you did it again. You never cease to push the boundaries of modern cooking. Bravo once more on a gorgeous looking dish!

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  4. You always manage to catch me off-guard with your simple dish names! But then again, it does leave me the fun of trying to figure out the components before scrolling down for the big reveal 🙂
    Yet another amazingly inventive dessert. I remain in awe of your talent.

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