There's no ice cream or chocolate in the house this week (which nearly never happens) so, craving something sweet yet not that unhealthy, I came up with this lovely fresh and light dessert that can easily be made on a weeknight - just like I did tonight! We have plenty of blackberries on hand since they are in season, and available in proper abundance at grocery stores around here.
Blackberry Crème Cups
Serves 4
1 cup blackberries
1/4 cup white sugar
1/2 teaspoon lemon juice
1 cup heavy cream
3-4 drops pure vanilla extractBlend the blackberries, sugar, and lemon juice in a food processor until smooth. You will now need to discard the seeds (otherwise it would be really annoying to have them in your dessert) so pour the mixture through a mesh strainer, pushing it through with the back of a spoon, like so:
The resulting blackberry puree should now have a sauce-like consistency and will smell like fruit heaven. Set aside about 2 tablespoons of this puree for the topping. Then combine heavy cream and vanilla and whisk for about 3-4 minutes, until stiff peaks form. Gently fold remaining berry puree into cream, then divide into dessert cups. Cover loosely and refrigerate at least 1 hour. To serve, drizzle the reserved 2 tablespoons of blackberry puree over the blackberry crème cups. If desired, garnish with fresh blackberries. Enjoy!
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