When Ken and I decided to host some friends for low-key brunch this summer, we quickly got to work planning the menu. At the time we thought we’d let the mimosas act as the dessert since this was a “casual, no-fuss” gathering, but inevitably, the night before I started over thinking things (as I tend to do) and decided that the brunch really wouldn’t be complete without dessert. Thus, I put my resourceful cap on and pulled out our La Tartine Gourmande Cookbook as I remembered she had a beautiful blackberry tartlet recipe. Since we were already serving savory quiche, a tartlet for dessert seemed a bit repetitive, so I omitted the crust, turned the light syrup into more of a coulis and topped with fresh berries and mint. The coulis made up nicely the night before, so this layered dessert came together pretty quickly the next morning-just in time for brunch!
Ingredients:
Blackberry Coulis
- 1 c Blackberries rinsed and lightly smashed
- 1/4 c Granulated Sugar
- 1 1/2 tsp Vanilla Extract or 1/2 vanilla bean split open and seeds scraped out
- 2 tbsp Tap Water
Mascarpone
- 8 oz Package of Mascarpone Cheese
- 4 tbsp Granulated Sugar
- 1 1/2 tsp Vanilla Extract or 1/2 vanilla bean split open with seeds scraped out
- 1 c Cold Heavy Cream
Garnish
- 1 c Fresh Blackberries , rinsed and patted dry
- Mint Leaves, rinsed and patted dry
Special Equipment:
- Small clear serving glasses. I used 5 oz tasting glasses which yielded 6 servings.
- Electric Mixer
For The Coulis…
Step 1. In a saucepan over medium heat, combine water, sugar & vanilla. Stir until sugar dissolves.
Step 2. Add smashed blackberries and simmer for 4 minutes, stirring frequently.
Step 3. Remove from heat and cool.
For the Mascarpone…
Step 1. In a mixer fitted with a whisk (or using a handheld mixer), beat mascarpone, sugar, and vanilla on medium until combined. Set aside.
Step 2. In another bowl, beat cold heavy cream on medium until soft peaks form.
Step 3. Gently fold heavy cream into mascarpone.
To Assemble…
Step 1. Place 1-2 heaping tablespoons of blackberry coulis in the bottom of each serving glass.
Step 2. Divide mascarpone between the glasses.
Step 3. Top with fresh blackberries and garnish with mint leaves.
Step 4. Serve chilled or at room temperature.
Yields 6 servings.
