Imagine a dessert that captures the essence of Ireland's lush countryside in every spoonful - a vibrant, deep purple blackberry soup crowned with a luxurious buttermilk custard that will transport your taste buds to the rolling green hills of the Emerald Isle. This isn't just a recipe; it's a culinary journey that blends traditional Irish flavors with a modern, elegant twist that will impress even the most discerning food lovers. Whether you're looking to surprise dinner guests or treat yourself to a unique dessert experience, this Irish Blackberry Soup with Buttermilk Custard is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Iris
Serves: 4 servings
Ingredients
- 2 cups blackberries
- 1 cup sugar
- 2 cups water
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Salt to taste
Instructions
- Rinse the blackberries and pick out any stems or debris. In a large pot, combine the blackberries, sugar, and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the blackberries have broken down and the mixture has thickened slightly.
- Strain the mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract as much juice as possible. Discard the solids.
- Bring the blackberry juice to a simmer over medium heat. Reduce the heat to low and let simmer for 5-7 minutes, or until the soup has thickened slightly and reduced by about half. Season with salt to taste.
- In a small bowl, whisk together the buttermilk, heavy cream, and vanilla extract. Set aside.
- In a separate pot, combine the buttermilk mixture and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the pot from the heat and let the custard cool to room temperature. Cover and refrigerate until chilled.
- To serve, ladle the warm blackberry soup into bowls and top with a dollop of chilled buttermilk custard. Serve immediately and enjoy!
Tips
- Choose ripe, fresh blackberries for the most intense flavor. If possible, use locally sourced or farmers' market berries.
- When straining the blackberry mixture, use a fine-mesh sieve and press gently to extract maximum juice without pushing through seeds.
- Watch the custard carefully while cooking - it should thicken but not curdle. Constant stirring and medium heat are key.
- For an extra touch of elegance, garnish with a few fresh blackberries or a mint leaf before serving.
- This dessert can be prepared ahead of time. The soup and custard can be refrigerated separately and assembled just before serving.
- If the soup is too tart, adjust the sugar slightly. The beauty of this recipe is its flexibility.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 55g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
