Blackberry happiness

Go hunting for wild blackberries in nature. It is now and in the coming weeks that the berries become ripe. However, it is not always so pleasant to collect the berries, as they have many thorns. Supplement with a few trays of blackberries bought at the market or at a roadside stand if you're lucky enough. Cut a whole branch with berries on it and take it home. They are so decorative in a wild bouquet together with elderberries and ditch edge umbel flowers.

BLACKBERRY MARMALADE
500 g blackberries, 500 g sugar, 1 tablespoon lemon juice, possibly a little atamon.

The blackberries are cleaned and put in a pan together with the sugar. Let them boil for 5 minutes. Add lemon juice at the end. Pour the jam into scalded jam jars. If you add a little atamon, the jam can last a very long time. 

FRAGILITE BLACKBERRY CAKE
For the meringue mass: 200 g marzipan, 200 g egg whites, 300 g sugar.

 For the cream: 3 dl cream, the seeds from a vanilla pod, 2 tablespoons sugar, 200 g fresh blackberries.

Mix the marzipan well with a little of the egg white. Beat the remaining egg whites together with the sugar until it becomes thick and white. Fold the marzipan mass into the meringue. Line a baking pan with baking paper and spread the mixture on it. Bake the base for approximately 15 minutes at 180°. Take out the base and cool it down. Turn it over onto another piece of baking paper. Split the vanilla bean and mash the grains into the sugar. Whip the cream together with vanilla sugar and fold in the berries. Spread the cream on the base and carefully roll the cake so that the meringue surrounds the dough.

BLACKBERRY SYRUP
300 g fully ripe blackberries, 300 g sugar, the juice of 1 lemon.

Boil blackberries, sugar and lemon juice for 10 minutes. Drain the juice in a cloth overnight. Pour the syrup into a clean scalded glass and close. Store in a refrigerator. Is absolutely fantastic for desserts and cakes.

HOMEMADE BLACKBERRY LIQUOR

This liqueur is one of the easiest things you can make and it's absolutely fantastic. Wait as long as possible to pick the blackberries, the more flavor they have. Rinse them carefully for impurities and pour plenty of sugar over the fresh berries. Top up with whiskey. Let all the glory stand for two months before it is decanted and bottled.

BLACKBERRY PIE

For the pie: 85 g soft butter, 50 g wheat flour, 50 g coarse wheat flour, 30 g caster sugar, 1 egg yolk, 100 g dark chocolate.

For the cream: 250 g mascarpone or other cream cheese, 2 dl cream, 1 vanilla bean, 3 tablespoons caster sugar.

Mix the butter, flour and icing sugar together. Add the egg yolk and bring the dough together. Grease a pie tin with a little butter. Roll out the dough and line the mold or press the dough into the mold. Bake the pie base at approximately 200° for approximately 10 minutes. Grate the chocolate and spread it over the warm base so that it melts. Place the base to cool in the refrigerator. Scrape the seeds out of the vanilla bean and mix them with icing sugar. Add the mascarpone and cream and whip it up. Fill the cream on the cold pie base and spread with plenty of fresh berries.

You're welcome!