Karime López’s ‘Blackberry Picking’ Dessert

For the Blackberry Gelè

Ingredients

• 150g blackberry purée
• 150g water
• 2.4g agar-agar

Method

1. Mix all ingredients thoroughly, boil for 5 seconds, then place on a wooden tray that has been dampened with water.
2. For each plate, portion out 140g of the mixture, let it cool and keep in the fridge.

For the Vanilla Cream

Ingredients

• 500g cream
• 125g milk
• ½ vanilla pod
• 50g sugar
• 9g gelatine sheet

Method

1. Bring the cream, milk, sugar and vanilla pod to a boil.
2. Re-hydrate the gelatin sheets and add them to the cream mixture.
3. Leave to rest for 20 minutes and then pass through a sieve.
4. Leave to cool for 12 hours in the fridge.
5. Once the hours have passed, whip the cream in a mixer at medium-low speed.

For the Blackberry Crumble

Ingredients

• 40g dry blackberry
• 200g butter
• 200g wholemeal flour
• 200g sugar
• 200g almond flour

Method

1.  Cut the butter into small squares. Put all the dry ingredients in a mixer together with the butter and pulse together until combined.
2. Bake at 180°C for 15 minutes, stirring constantly so that bakes evenly.
3. Once the baked mixture has cooled, add the blackberries and mash them. The final mixture will have a grainy texture.

For the Blackberry Flowers

Ingredients

• 300g skinless cooked potato
• 180g blackberry purée
• 50g sugar
• 10g pectin

Method

1. Blend in a Thermomix at 85°C, then sift and spread onto a Silpat (non-stick baking liner).
2. Dry for two days, then cut into a flower shape and fold. Leave in the drying machine for a further 10 hours.

For the Goat’s Cheese Ice Cream

Ingredients

• 150g water
• 150g milk
• 200g cream
• 150g goat ricotta
• 100g sugar
• 100g liquid glucose
• 8g stabilizer

Method

1. Combine all ingredients together in a pot and place over medium heat. Cook while stirring continuously until it reaches 85°C.
2. Remove from the heat and leave to set in the refrigerator for 12 hours.

For the Blackberry Sauce

Ingredients

• 350g blackberry purée
• 25g water

Method

1. Mix everything together and then pass through a strainer until you have the desired consistency/texture.

To Plate

1. Cut the blackberry gelè into strips that are 10cm long and 7cm wide.
2. Put the vanilla cream in a pastry bag with a nozzle 10, and squeeze the cream over the rectangle of blackberry gelè and then turn.
3. Leave the tubes to rest for 1 hour in the fridge and cut into 3.5cm pieces.
4. For each portion, plate 3 rolls. Serve with blackberry crumble, sauce and flowers. Finish with a dollop of goat’s cheese ice cream and a fresh blackberry.

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Recipe courtesy of Karime López, Head Chef of Michelin-starred Gucci Osteria da Massimo Bottura in Florence.