I picked my first wild blackberries this morning. With the July heatwave & drought, most blackberries are very tiny and dry this year, but I found a perfect spot in the shade with some beautiful large ones… This is a very easy recipe, with some camp coffee (“ricoré” in France, which comes in powder), which I love and which works perfectly well with desserts as it has a slightly sweet taste (due to chicory). I actually think it works better than coffee for desserts… And it contains less caffeine!

Ingredients

For 6 verrines

• The Blackberries harvest of the day (iddeally 200 g)
• 20cl cream (30% fat)
• 2 teaspoons “ricoré” powder / camp coffee
• 3 tablespoons icing sugar
• 3 finger biscuits

Preparation

Place the cream in a large bowl in the freezer for a few minutes. In the meantime, gently wash the blackberries and dry them. Add the “ricoré” and sugar to the cream and beat until you get a perfect whipped cream 🙂 In each verrine, add some finger biscuits at the bottom, then some whipped cream, then finish with blackberries. Serve immediately or keep in the fridge.