Ingredients
Scale
For the blackberry coulis
- 50 g or ½ cup granulated sugar
- 5 ml or 1 tsp cornstarch or ClearJel
- 225 g or 2 cups fresh or frozen blackberries (or mixed berries)
- 15 ml or 1 tbsp fresh lemon juice
- 5 ml or 1 tsp lemon zest
- Optional: 15 ml or 1 tbsp water, if needed
For the maple custard
- 3 large egg yolks
- 30 g or 2 tbsp granulated sugar
- 200 ml or ¾ cup heavy cream
- 5ml or 1 tsp vanilla extract
- 100 ml or ⅓ cup pure maple syrup (Grade A, amber)
- Pinch of fine sea salt
Instructions
Make the blackberry coulis
- In a small saucepan, whisk together the sugar and cornstarch (or ClearJel).
- Add the berries, lemon juice, zest, and 1 tbsp water.
- Cook over medium heat, stirring gently, until the berries break down and the mixture thickens slightly (5–7 minutes).
- Press through a fine mesh sieve into a bowl to remove seeds.
- Let cool completely, then divide evenly between six ramekins, pots de crème cups, or glasses.
- Chill for at least 30 minutes before spooning in the custard.
Make the maple custard
- In a medium saucepan, whisk together egg yolks, sugar, cream, maple syrup, vanilla and salt. Set over medium-low heat and stir constantly with a heatproof spatula or wooden spoon until the mixture thickens and coats the back of the spoon (75–80°C / 165–175°F).
- Immediately pour through a fine sieve into a measuring jug to remove any curdled bits. Gently pour or ladle the custard over the chilled coulis layer in each vessel.
- Cover and refrigerate until set, 4 hours or overnight.
Notes
- Top with softly whipped cream or a dollop of crème fraîche.
- Garnish with fresh berries, mint sprigs, or a maple sugar crumbles.
- This dessert can be made entirely ahead of time and keeps well for 2 days, covered in the fridge. The coulis may also be made in advance and frozen.