Stewed Blackberries with Bay Custard and Gin from "Plenty More"

Blackberries - a sign that warmer weather is nearly here. They are such and odd, intricate fruit if you really look at it. If I had a choice, I typically will choose a raspberry over a blackberry due to the tougher texture and seeds within the blackberry. But with this recipe from Plenty More, the firmness of the blackberry is just it it needed. Stewing blackberries releases juices without fully compromising the shape and texture. This dessert stood out to me as it highlights the highly photogenic fruit while incorporating the unique flavors of bay leaves and gin into a dessert. Yep! I said gin.

Think of this as an awesome, adult ice cream sundae. And for my purposes, it is a simple make-ahead dinner party dessert that will "wow" guest because it's not just your ordinary ice cream sundae. You've got this beautiful incorporation of textures and flavors.

The base is a simple vanilla ice cream - something neutral (but still amazing) to allow the rest of the flavors to shine. You then top it with a homemade bay leaf-infused custard that doesn't scream savory bay leaf but rather introduces a subtle uniqueness that leaves you pondering "what is that?" (in a good way). Then you have the blackberry/gin/rose or orange-blossom water soaked cookies (ladyfingers preferably if you aren't GF) that act as delicate sponges to soak up the mind-blowing juicy/sweet/earthy/floral combination of juices. Top it all off with the stewed blackberries and you've got a dessert that is pretty freaking awesome if I do say so myself.

As I did make this for a dinner party - I did NOT do the final creation justice in pictures. It's quite laughable actually. I so wanted to serve this in a deep martini glass or a glass dessert bowl. Sadly I had neither of those so regular bowls it was - paired with plastic spoons as we had put the regular spoons all in the dishwasher. Classy. I also had to pretend to not be geeky about this dessert so the image that I did end up getting too was laughable.

Nevertheless, it tasted divine. So take my word for it.

Custard base infused with bay leaf

Custard evolution (remove the bay leaf!)

Stewed blackberries - juices drained - see how they hold their texture?!

Just picture the flavor explosion and excuse the image :) 

Stewed Blackberries with Bay Custard and Gin

p. 305 in Plenty More

serves four

Ingredients:

• about 1 lb/480 g blackberries
• scant 3 1/2 tbsp/40 g superfine sugar
• 1 1/2 tsp rose water (or orange blossom water)
• 2 1/2 tbsp gin
• 16 ladyfingers, broken into 3/4-inch/2-cm pieces (about 3 oz/90 g)
• about 1 1/2 pints/360 g vanilla ice cream

Custard:

• 6 tbsp/90 ml heavy cream
• scant 5 tbsp/70 ml whole milk
• 3 bay leaves
• 1 egg yolk
• 3 1/2 tsp/15 g superfine sugar

Directions:

1. First make the custard. Place the cream, milk and bay leaves in a small saucepan and bring to a boil. Remove from the heat immediately. In a small bowl, whisk the egg yolk and sugar until well combined. While whisking, add a little of the milk mixture. (Remove bay leaves from milk mixture). Slowly add the remaining milk mixture, continuously whisking until combined. Return the liquid to the saucepan and place over medium-low heat. Stir continuously for about 10 minutes, until the sauce thickens to a custard. Remove from the heat and set aside to cool. Keep in the fridge until ready to use.
2. Place 2 cups/300 g of the blackberries in a small saucepan along with the sugar and summer over medium-low heat for 10 minutes, stirring occasionally, until the berries are soft but still hold their shape and lots of liquid has come out. Remove from the heat and leave to cool.
3. Drain the juices from the blackberries and stir the rose water and gin into the juices. Soak the ladyfingers in the juices until they have absorbed all the juice.
4. To serve, scoop a large portion of ice cream into each of 4 glasses or tumblers. Top with the soaked ladyfingers and then pour the custard over the top. Add the stewed blackberries and the remaining fresh blackberries and serve.