4 Easy and Delicious Recipes to Celebrate the Star of Late Summer Fruit

What exactly do you do with wild cranberries? This small red berry heralds the end of summer and is eaten between August and October. How do you cook it to get the most out of it? Today, we bring you a wild blackberry dessert recipe in 4 quick and easy ideas to prepare to satisfy your guests’ palate. to focus!

Late Summer Dessert: A wild blueberry tart to prepare in no time

After the fresh fig recipes that marked summer, it’s time to whip up some delicious dishes to celebrate its end. So nothing is better than a cranberry pie that is too simple to prepare. Here are the ingredients to get it:

  • 2 rolled pie dough (one package)
  • 6 cups of fresh blackberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • Juice of half a fresh lemon
  • 2 tablespoons cold butter
  • 1 tbsp beaten egg with 1 tbsp. Water

Preparation instructions:

Preheat the oven to 180°C, then place the crust on the bottom of the pie pan. In a bowl, combine blackberries, sugar, cornstarch, salt, and lemon juice. Spread the mixture over the crust. Next, place the second piece and cut strips from it and arrange them on top to create strips in a grid.

Brush the strips with a pastry brush dipped in the egg-water mixture to form a light layer. Press the strips with a fork to seal them better together.

Finally, pour in the butter and sprinkle with a tablespoon of sugar. Bake for 50-55 minutes, until pastry is golden. If it starts to turn brown, cover it with aluminum foil and continue cooking.

Blackberry ice cream to cool off in the last hot days

Cranberry Ice Cream is a quick and easy summer dessert

Required components:

  • 600 grams of blackberries
  • 200 gm fresh cream
  • 250gm heavy cream
  • 50 grams of sugar
  • 2 packs of vanilla sugar

method :

Start by rinsing and draining the cranberries well. Then, make a puree in a blender and pass the preparation through a sieve to remove the seeds. Whip the fresh cream with both types of sugar until a little less. Add blackberry puree. Then beat the heavy cream until it reaches medium-sized peaks and stir with the puree. Transfer to an ice cream maker and place in the freezer until the ice cream is firm. Serve dessert covered with raspberries!

A quick and easy ending to a summertime dessert idea: lemony gooey cake

Soft cake with wild blueberries, a fresh dessert for summer, an easy recipe

This soft blackberry cake recipe is an excellent idea to delight and rejuvenate your guests at the end of this summer. First, get the following components:

  • 125gm soft unsalted butter
  • 165g fine sugar
  • 1 tablespoon finely grated lemon peel
  • 2 eggs, lightly beaten
  • 150 g of sifted self-raising flour
  • 60 gm ground almonds
  • 125gm fresh cream
  • 150 grams of fresh blackberries
  • 2 tablespoons lemon juice
  • 2 tablespoons of water
  • 75g fine sugar
  • 1 tablespoon of powdered sugar
  • 250 ml double cream or whipped cream

Preparation instructions:

Preheat the oven to 170°C and line a baking tray with butter paper. Put the butter, sugar, and lemon peel in a blender and blend until light and fluffy. Add the beaten eggs little by little, beating well after each addition. Then gently mix the sifted flour, ground almonds and fresh cream. Pour half of the mixture into the mold and distribute evenly. Add a third of the blackberries, and gently press them into the mixture. Then cover with the rest of the lotion and smooth the surface. Bake for 1 hour or until a toothpick comes out clean. Remove from the oven and let the moist blackberry cake cool slightly in the pan for 10 minutes.

Dessert Recipe Black Cranberry Soft Cake

Meanwhile, prepare the drink. To do this, take a small saucepan and heat the lemon juice, water and the remaining powdered sugar in it over medium heat until the sugar dissolves. Bring the syrup to a boil, then reduce the heat and simmer for two minutes. Remove and let it cool for 5 minutes. Pour the hot syrup over the cake in the pan and leave for 20 minutes before removing and letting it cool completely. Then pour the powdered sugar over the remaining blackberries and mash slightly with a fork. Whip the cream until soft peaks form and then gently fold in the mashed blackberries.

A gluten-free dessert recipe to celebrate blackberry season

Cranberry Dessert with Mascarpone Gluten-Free Late Summer Recipe

Let’s finish with a delicious cranberry dessert with mascarpone to try urgently. This gluten-free recipe isn’t too sweet and offers a rich texture.

Crust Ingredients:

  • 80 g (12 cups) hazelnuts
  • 20g (1 tablespoon + 1 teaspoon) butter or coconut oil (melted)
  • 1 tablespoon brown cane sugar
  • 1 tablespoon cocoa

Filling Ingredients:

  • 150 ml whipped cream
  • 250 g (1 cup) mascarpone
  • 1 teaspoon vanilla sugar
  • 2-3 tablespoons of powdered sugar
  • About 15 blackberries

Cranberry and gluten-free mascarpone recipe for late summer

How to prepare:

Preheat the oven to 170°C, then put the hazelnuts in a food processor and blend until completely smooth. Melt the butter/oil and let it cool for a few minutes. Then add the ground hazelnuts, cocoa and brown sugar and mix. Press into a springform pan and bake for 10-12 minutes. Let it cool completely.

In a large bowl, mix mascarpone, vanilla sugar and powdered sugar. Whip the cream until peaks form, then fold into the mascarpone mixture. Finally, gently add the berries. Pour the cream over the cooled crust and pour with an angled spoon. Put it in the fridge for a few hours until it hardens a bit. Garnish with blackberries before serving.

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