B. Kafka's Blackberry
(from The Intolerant Gourmet)
This triumph of a
dessert offers another benefit in that it has no lactose.
6 cups of fresh blackberries (about
four 5-1/2 oz. containers) plus extra for serving
1 cup granulated sugar
1 cup unsweetened coconut milk
3 eggs, separated
3 teaspoons unflavored gelatin,
equal to one .25 oz. packet plus 1 teaspoon
½ cup water
8 cups crushed ice or ice cubes
3-to-4 quart saucepan
2-to-3 quart saucepan
large fine-hole sieve or chinois
8-to-10 quart metal mixing bowl
12-to-16 quart metal or glass
microwavable glass measuring cup
6-cup mold or metal bowl
electric mixer with whisk attachment
the blackberries in the 3-to-4
quart saucepan and add the sugar. Using a wooden spoon, stir to combine
the sugar with the berries. Cook over a medium heat, stirring
frequently, so that the sugar dissolves and the berries throw off their
juices. In 20 to 30 minutes the berries will become very soft and mushy
and there will be a generous amount of juice.
Remove from the heat and transfer to
a large fine-hole sieve or chinois that has been set over a large
mixing bowl. Using a wooden spoon, press the softened berries against
the holes of the sieve so to collect the fruit and juices while
removing the seeds and skins. You can help the process by periodically
scraping the outside of the sieve with a rubber spatula. The cooked
berries should produce 2 cups of juice. Let the juice cool to room
In a microwavable glass measuring cup
sprinkle the gelatin over 1/2 cup cool water and let it sit until the
gelatin dissolves and the water becomes gelatinous, about 5 minutes.
Cook in the microwave for 30 seconds, which will return the combination
to a liquid form. Let cool to room temperature.
In a smaller, 2-to-3 quart sauce pan,
whisk together the coconut milk with the egg yolks so that they are
completely combined and smooth. Place the pan over a medium-low heat,
and stirring constantly, cook until the mixture becomes somewhat
thickened and its surface begins to appear more opaque. This will take
about 15 minutes.
Remove from the heat but continue to
stir until the soft custard-like mixture cools to body temperature,
about 10 minutes.
In a separate and completely clean
large mixing bowl beat the egg whites using an electric mixer and the
whisk attachment. Begin at medium low speed until the whites become
frothy. Then increase the speed to high and whisk until the whites
form stiff peaks but are not yet dry. Hold this aside while you combine
the other ingredients.
In a medium, 8-to-10 quart metal
mixing bowl combine and stir together the strained cooked blackberries
and their juice with the dissolved gelatin and water mixture. Add the
cooled custard and stir until smooth.
Fill a large glass or metal mixing
bowl halfway with crushed ice or ice cubes and place the metal bowl
containing all the combined ingredients on top of the
ice. Continue filling the larger bowl with ice so that it comes up
the sides of the smaller bowl and chills its surfaces. The purpose here
is to create a cold, chilling environment for the fruit mixture.
Immediately begin stirring the fruit mixture with a spatula, scraping
the mixture from the sides of the cold bowl and also deep to the bottom
of the bowl. It will gradually begin to thicken, becoming heavy. This
step takes about 10 minutes. Remove the bowl from the iced container.
Once the fruit mixture has become
slightly heavy and has some body, add the beaten egg whites,
transferring them all at once from their mixing bowl. Using a rubber
spatula, gently fold the egg whites into the fruit mixture,
periodically turning the bowl so that all the egg whites are gradually
incorporated into the fruit.
Prepare a metal mold or bowl by
filling it with crushed ice or ice cubes for at least five
minutes. The mold should be icy cold before you transfer the
Pour the finished Bavarian cream
mixture into the prepared mold and smooth the top with the edge of a
spatula. Cover with either the mold's cover or else a sheet of plastic
wrap and place in the refrigerator to completely chill. Chill for
at least 2 hours before serving.
To remove from the mold, dip the mold
into a bowl of hot tap water to loosen the sides. Cover mold with a
serving plate and invert. Carefully remove the mold. Serve with extra