Good morning, dear ones! How was your weekend? I hope you were able to find time for at least one thing that made you smile really big. 🙂
(Oh! Before I forget, please remember to update your blog readers and email subscriptions to http://www.ramblingtart.com/since the old links no longer work. I’d also love to connect with you on Facebook and Twitter. )
My weekend was quiet and peaceful, recovering after being dreadfully sick all week. I’m getting better each day and hope to be right as rain soon. 🙂
In the meantime, I’m focusing on happy little things, like a cozy dinner and movie night with some of my cooking group buddies, a great old book to read, and these beautiful apricots from my friends, Don and Jen.
I love these perky little chive blossoms from my Mum’s garden, and am so excited to see my own herb garden flourishing. I’ve been able to use thyme, basil and spearmint this week. 🙂
I’m ridiculously pleased with this creamy berry confection I made. My Russian friend Nat is a berry fanatic, and when she was here visiting from Thailand two summers ago, we simply had to go berry picking and came home with baskets piled high with plump raspberries and marionberries. I froze most of them, using them for various sauces and desserts, and was finally down to my last bag. I knew I had to make something special with it, something unique, and this weekend I finally made something up: Marionberry Crème Fraîche Gelatin. Isn’t the color splendid?! The flavor is lovely too, bright with strong berries mellowed by the rich Crème Fraîche. Accompanied by fresh spearmint tea, it was a splendid cool and creamy dessert for a sunny Sunday evening.
Marionberry Crème Fraîche Gelatin
1 pounds marionberries fresh or frozen (thawed, if frozen)
2-3 Tbsp honey or maple syrup or agave syrup
1 tub Crème Fraîche
2 cups milk
2 packages unflavored gelatin
1 tsp vanilla
- Place berries and honey in saucepan and bring to a boil. Turn to low and simmer, stirring often until juices are reduced and mixture resembles applesauce. Cool.
- Place one cup of milk in glass bowl, sprinkle gelatin over top and let sit until permeated with milk. Stir slightly and let sit.
- Heat remaining cup of milk until just boiling, remove from heat and pour over gelatin mixture. Stir constantly until gelatin has dissolved.
- In separate bowl combine cooled berries, Crème Fraîche and vanilla. Stir until well mixed. Add gelatin/milk and stir until well mixed.
- Pour into gelatin mold and chill for 2-3 hours until firm.
- To unmold, dip mold into bath of hot water for 2-5 seconds. Invert onto plate and keep chilled until ready to serve.