Blackberry Farm

Friends of the Farm

Dessert from The Barn with Buttermilk and Spruce

Barn Sous Chef Laurence Faber is embracing the first breaths of Spring foliage with this dessert - Buttermilk and Spruce with White Chocolate and Garden Sorel
A layer of white chocolate forms the base of this fresh Spring dessert. The chocolate is topped with pine syrup and sorrel from the Blackberry Farm garden. Frozen buttermilk shavings create a snowy granita that’s topped with redbuds and spruce tips. This dish features the first showing of Spring ingredients as the redbuds and spruce tips are just starting to come alive for the season.  

White Chocolate Cremeux
1 cup White Chocolate
½ cup Milk
½ cup Cream
4 sheets of Gelatin
1t Glucose

Hydrate the gelatin in ice water. Bring milk and glucose to a simmer, melt the gelatin in the milk, then pour over the white chocolate. Stir to combine. Once fully incorporated, whisk in the cream. Cover the top with saran wrap to prevent a skin forming and cool in the refrigerator.

Buttermilk Granita
1 ½ cups Sugar
¼ cup Water
2 cups Buttermilk
1 T Vanilla Paste

Heat water with the sugar and vanilla paste in a saucepan. Once fully dissolved, take off the heat and let cool to room temperature. Slowly drizzle into the buttermilk while blending with an immersion blender. Place in the freezer. Every 30 minutes, take a fork and mix the buttermilk around to prevent from freezing solid.

To Plate
1 large leaf of sorrel
1 pinch of red buds
1 pinch of green tips from spruce trees
Pine Syrup
Maldon Salt

Spread 2 Tablespoons of the white chocolate cremeux on the bottom of a bowl. Drizzle pine syrup over the white chocolate, then cover with hand torn sorrel leaves. Place a pinch of maldon salt over the sorrel. Scrape enough of the buttermilk granita with a fork to completely cover the dish, then sprinkle some freshly picked red buds and spruce tips over the dish.