Sweet blinis with blackberries and crème de cassis

Kather's Kitchen sweet blinis with blackberries & crème de cassis - cooking course, recipe.

This recipe combines authentic blinis with blackberries and crème de cassis to make a delicious, impressive, seasonal pudding. The blini quantities generate a little more batter than you will need for this recipe so you can use the leftover batter to make more blinis for breakfast the next day with honey or jam.

INGREDIENTS

  • For the blinis
  • 300ml milk
  • 30g sugar
  • 1 x sachet (7g) fast action yeast
  • 100g buckwheat flour
  • 100g plain white flour
  • 1 egg, separated
  • a knob of butter
  • mild oil for frying
  • double cream for serving (whipped to soft peaks)
  • For the blackberry & cassis sauce
  • 500g blackberries
  • 100g caster sugar
  • 1 lemon, juice only
  • 5 tbsp Crème de Cassis

METHOD

  • - To make the blackberry & cassis sauce, put the blackberries, sugar and lemon juice in a saucepan, bring to a simmer and cook for a couple of minutes until the blackberries have started to soften.
  • - Remove the blackberries with a slotted spoon and set them aside.
  • - Add the Crème de Cassis to the blackberry syrup and simmer until reduced by half. Return the blackberries to the syrup.  (The sauce can be made a day in advance).
  • - Put the milk and sugar into a saucepan and heat very briefly until luke warm (the sugar does not need to dissolve). Remove from the heat and stir in the yeast.
  • - Put the flours into a mixing bowl, make a well in the centre then add the milk mixture and the egg yolk and whisk until smooth.
  • - Cover with cling film and leave for an hour or so until the mixture has doubled in volume.
  • - Put the egg whites into a clean bowl and whisk to soft peaks then carefully fold the egg whites into the batter mixture with a metal spoon, taking care not to overwork it so it doesn’t lose its fluffiness – leave to rest for a further 15 minutes just to be sure.
  • - Melt the butter in a large frying pan over a medium heat. Add a few dessert spoonfuls of blini mixture to the pan (you should be able to do about 4-5 blinis at the same time in a large frying pan) and cook until bubbles appear on top and the underside is golden, then turn them over and cook until golden brown on both sides.
  • - Reheat the blackberry sauce until it is luke warm
  • - Place a blini on each plate, top with a small spoonful of sauce, followed by another blini and more sauce.  Place one more blini on the top of the pile, followed by a teaspoonful of whipped cream. Drizzle with a bit more syrup from the pan and serve immediately.

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