British hedgerow meets Italian cream meets Ottoman delight.
Wild Blackberries are growing in abundance here in England at the moment. I don’t think I have ever seen so many fruits – it’s a bumper year – but a word of caution.
My first container was half full when an elderly lady appeared with three Great Danes…I will only pick fruits growing above chest height from now on.
After a few hours picking and culling the little black jewels, I put 500g of fruit to one side and froze the rest.
The recipe for today is a Wild Blackberry Panna Cotta with an apricot and nut Baklava. Served with whipped cream, Sharon fruit and a Blackberry sauce.
This dessert can be made in advance, chilled in the refrigerator and served when ready.
Blackberry Panna Cotta: (makes 5 150ml desserts)
500ml double cream.
200ml skimmed milk.
1 tsp vanilla extract.
1/2 tsp agar agar or setting agent of your choice.
300g fresh blackberries.
4 tabls water.
200g fresh blackberries.
Juice of 1/2 lemon.
2 tabls water.
Apricot and Nut Baklava: ( makes 20 x 25 tray bake)
15 20cm x 25cm sheets of filo pastry.
300g ground mixed nuts (100g each of walnuts, hazelnuts and almond)
180g melted butter.
150g dried apricots – pureed in a food processor.
for the Baklava syrup:
210 ml water.
2 ripe Sharon fruits.
15 fresh blackberries.
125ml double or whipping cream.
10g ground and roasted mixed nuts. (optional)
Blackberry Panna Cotta:
Add the blackberries, water and sugar to a pan and bring to a boil.
Once boiling, turn down the heat, add the agar agar, simmer for 4 minutes.
Next, blend the blackberry and agar agar mix then pass through a fine sieve. Set aside.
Bring the milk and double cream to just boiling. Thoroughly whisk in the blackberry and agar agar mix.
When combined, divide into five 150ml dariole moulds. Leave to set overnight.
When set, and ready to serve, loosen the at the edges then dip the moulds in hot water for 1 minute. Turn out your Panna cottas on to serving plates.
Put all the ingredients into a pan.
Bring to a boil and simmer for 4 minutes.
Once simmered, pass through a sieve and set aside to cool.
Once cooled, chill in the refrigerator.
Apricot and Nut Baklava:
Set oven to gas 3 or 160°C/325°F
In your baking tray, place a single sheet of filo pastry and brush well with butter.
Do this with a further 4 sheets of filo – brushing each layer with plenty butter.
Now add a layer of ground nuts Approx’ 8 tabls’ and a layer of apricots. (see image)
Add a layer of filo and press down. (see image)
Now brush with butter and again add a further 4 layers of well buttered filo.
Add a further layer of nuts, followed by 5 more buttered layers of filo pastry.
Bake in the oven for 45 mins’ to 60 mins’ until golden brown.
Now make the Baklava syrup:
Place all ingredients into a pan, stir and bring to a boil. Boil for 3 minutes.
Once boiled, turn down the heat and simmer for 5 minutes. Set aside.
Once the Baklava has baked, cut into squares. Leave to cool and then pour over the warm Baklava syrup.
Leave to soak for several hours – preferably overnight.
(see image – minus a few irresistible squares)
Turn out your Panna Cottas on to serving plates.
Add two squares of Baklava.
Spoon on ripe Sharon fruit.
Top your Panna Cotta with whipped cream and Blackberry sauce.
Garnish with fresh blackberries.
Optional: top cream with ground and roasted mixed nuts.