This recipe is featured in our January/February 2014 Food + Entertaining article, Moroccan Feast.
Minted Blackberries with Lemon CreamCourse: Dessert
2 tablespoons water
2 tablespoons sugar
1⁄2 pint picked-over blackberries
1 1⁄2 teaspoons chopped fresh mint leaves
1⁄2 cup well-chilled heavy cream
1 teaspoon finely grated fresh lemon zest
- In a very small saucepan, simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute. In a small bowl toss with blackberries and mint. Chill blackberry mixture, covered, 15 minutes, or until cold. Divide blackberries between 2 Martini glasses. In a chilled bowl with an electric mixer beat cream with remaining tablespoon sugar until it just holds stiff peaks. Fold in zest. Top blackberries with lemon cream.
- Recipe by Bon Appétit