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This elegant, simple and delightfully unique Irish Blackberry Soup with Buttermilk Custard is a delicious sweet treat that will thrill dessert lovers of all ages!
This Irish Blackberry Soup with Buttermilk Custard is not only very visually appealing, but it's also so delicious that I've placed it on my top ten favorite desserts list! The sweet, tart, silky sauce pairs magically with the tangy, creamy custard. And though it's a wonderful way to celebrate St. Patrick's Day, I have a feeling that I'll be celebrating lots of other special occasions with this fabulous dessert!
Did you know that brambly, blackberry bushes grow wild all over Ireland? In the springtime their lovely snow-white flowers dot the countryside, the long rambling stems climbing over stone walls and hedgerows, making friends with flocks of wooly sheep and unending fields of vibrant Irish Bluebells. They line narrow ribbons of peaceful country lanes and appear, as if from nowhere, in the clefts of barren rocks making up the magnificent soaring cliffs that cascade dramatically to rugged, Emerald Isle shorelines.
In early autumn the berries make their grand entrance, just as Irish children are heading back to school, making delightful snacks for carefree walks home. Of course, the crimson stains covering their tongues, lips and fingertips give silent witness to their clandestine epicurean adventures. They're quite oblivious to the fact that the deliciously sweet blackberries they're sneaking are one of the healthiest snacks on the planet, with amazingly high levels of antioxidants.
Because of their vast abundance, blackberries are served in myriads of ways all over Ireland - from tiny thatched roofed bungalows and quaint vine-covered country pubs to grand gourmet restaurants and fine, fancy hotels. They're creatively transformed into tarts, jams, jellies, chutneys, sauces, crumbles, compotes, cobblers and SOUPS!
Soups? Yes, dessert soups. If you've never tried dessert soups, you've been missing out on something very special, unique and fun.
This recipe is adapted from Irish Pubs Cooking, a favorite cookbook I love to pull out in March to herald the celebration of St. Patricks Day. It's full of delicious, savory appetizers, salads and main entries, but the desserts are simply stunning! I've been staring at this Blackberry Soup with Buttermilk Custard for several years now, and since I've been finding plump, sweet-as-sugar blackberries at my market lately, I decided it just couldn't wait any longer.
This elegant, simple and delightfully unique Irish Blackberry Soup with Buttermilk Custard is a delicious sweet treat that will thrill dessert lovers of all ages!
- For the Buttermilk Custard:
- 1 package unflavored gelatin
- ¼ cup cold water
- 1 cup buttermilk
- 1 ¼ cups heavy cream
- ½ cup sugar
- 1 teaspoon vanilla
- For the Blackberry Soup:
- 1 pound blackberries about 3 half pint size boxes
- 1 teaspoon orange zest
- ½ cup fresh squeezed orange juice from one large, juicy orange
- 2 tablespoons lemon juice from l lemon
- ½ cup sugar
- 2 tablespoons blackberry or raspberry liqueur
- 2 tablespoons orange liqueur
-
For the Buttermilk Custard, put the unflavored gelatin in a medium microwave safe bowl, add the cold water and stir to combine. Place bowl in microwave and cook for 20 seconds or until gelatin is completely dissolved and mixture is clear. Set aside.
-
Meanwhile, heat the buttermilk and heavy cream together in another medium microwave safe bowl. Add the sugar and stir until completely dissolved. Cook on high for 2 minutes and stir well.
-
Add gelatin to the hot buttermilk mixture and stir until completely dissolved. Pour through a fine strainer and fill four to eight small, individual molds*. Transfer to the refrigerator and chill for several hours until set.
-
For the Blackberry Soup, put the blackberries, zest, orange and lemon juices in a large pot on the stove. Add the sugar and stir. Simmer very gently for 5 minutes until the sugar has dissolved. Remove from the heat and let cool. Once the mixture has cooled, transfer to a food processor and blend until smooth. Pour through a fine strainer, stir in the liqueur. Cover and chill in the refrigerator until ready to serve.
-
When ready to serve, run a thin, sharp knife around edges of custard containers. Place custards, one at a time into a shallow bowl containing about 1 inch of hot water. Allow container to sit in hot water for 10-15 seconds, then invert onto a shallow serving bowl. Holding container firmly in place, give it a vigorous up and down shake to loosen custard. Repeat several times if needed till custard is released onto plate. Spoon the Blackberry Soup all around and garnish with a single blackberry and a mint leave, if desired.
*Serves 4-8, depending on the size of the custard molds. I used about ½ cup per mold and got 6 servings
Yi says
The “soup” tastes delicious! However, for the buttermilk custard, I found that there is a lot left behind the strainer. Not sure if it was cream cluster or the gelatin. Do you know if that is expected or I did something wrong?
Thanks!
Yi
Chris Scheuer says
Hi Yi, there shouldn't be much left in the strainer at all. I wonder if your cream or buttermilk somehow curdled.
Yi says
It could be the buttermilk as I made my own - add 1 tbsp lemon juice to 1 cup of 2% milk ...? I have tried twice, both times same result - I had to throw away a lot.
Thanks!
Chris Scheuer says
Hi Yi, homemade buttermilk is great for baking but I wouldn't use it for this recipe where the buttermilk is the star.
Russell says
This looks great, but what can be substituted for the alcohol. I know it's a small amout, but some can't tolerate it.
Chris Scheuer says
Hi Russell, it would be delicious even without any alcohol.
Sherry says
I am interested to make your recipe for Irish Blackberry Soup w/Buttermilk Custard. It looks wonderful and sounds yummy but I don't know the quanity that this recipe will serve. I need it for 8. Thanks
Chris Scheuer says
Hi Sherry, it will depend on how big you make the custards. Mine were right around 1/2 cup and I got 6 servings.
easyfoodsmith says
Beautiful composition and pics there and it sounds terrific...from buttermilk custard to the soup. Great post 🙂
Dawn @ Words Of Deliciousness says
This looks like a wonderful dessert. Your photos are stunning!
MandyM says
I must be honest, I've been living in Ireland for 5 years now, and I've never seen any form of fruit soup on a traditional Irish menu, but this is a great way to use all the wild blackberries growing all over the place! Looks lovely too.
There is a gastronomic restaurant in town that has a strawberry and basil soup on their desserts menu, that might be another lovely fruit soup for you to try out 🙂
Think I'll go find some blackberries this weekend 🙂 (I might even go pick them myself, lol!)
Debra Eliotseats says
I never knew that blackberries grew wild on the Irish Isle! That custard looks perfect. What a great summery dessert but a great (and nontraditional) way to celebrate the upcoming St. Paddy's Day!
Natalie G says
This looks amazing! Dessert soup sounds so interesting, can't believe I haven't tried one before.
Lisa {Authentic Suburban Gourmet } says
What a stunning soup and dessert! What a great post. Love the vibrant photos.
Cathy at Wives with Knives says
I think about you every day and hope that sweet baby arrives soon, Chris. The waiting is sooooo hard. This dessert is a stunner for sure. I bet those flavors are heavenly together.
Mary says
This is such a nice looking treat. Your photos are wonderful. I can't wait to hear about the baby. I hope you are having a great weekend. Blessings...Mary
Kitchen Riffs says
Great pictures! And lovely recipe. I rarely make a dessert soup, and I don't know why not - they're wonderful. This is particularly nice - thanks so much.
Lemons and Anchovies says
What gorgeous pictures--love the balance of colors. I bet this tasted as good as it looks. Now I'm missing Ireland... 🙂
Claire @ Claire K Creations says
What a lovely story Chris, I can almost see those little kids with purple tell-tale stains around their little mouths. I wouldn't mind celebrating a special occasion with one of these.
Chung-Ah | Damn Delicious says
This is absolutely stunning! I'm sure I could eat this for breakfast, lunch and dinner!
Kim G. says
I had once a fruit soup and it was very good... But I have to say I can't even compete with you in it... This really looks good with the custard!
Kathy says
These are just amazing, Chris! And, your photos are absolutely gorgeous! Wonderful post!
Rowena | Apron and Sneakers says
Your picture literally magnetized me. It's beautiful and how I wish i have one right now! I did have a chilled strawberry soup once here in Rome and until now, I can't forget how good it was. Your blackberry soup reminds me of that wonderful dish. Thanks for this very inspiring dish!
Susan says
This is just gorgeous, Chris! And, I love your post - I could just see everything that you described!
Will you be going to the International Food Bloggers Conference in Seattle in Sep? I would love to meet you!
The Café Sucré Farine says
We would love to go Susan, not sure yet though .........
Dining Alone says
I grew up in western PA where blackberries also grow all over, but we never made anything half as gorgeous as this!
Patty says
I just love the colors in your photo!!! You've created a dessert that would make anyone's St. Patty's day a memorable one 😉
Jemma says
Magical, whimsical, enticing, scrumptious-too pretty to touch!! Me oh my!! I love everything about this dessert!! One itty bitty question-do you think another berry could be substituted without greatly impacting the flavor?
Thank you for visiting and cheers to lipstick!!
Hugs!
jemma
The Café Sucré Farine says
Jemma, I think raspberries, strawberries, blueberries, even kiwi would be fabulous! You might have to adust the sugar level a bit depending on the sweetness or tartness of the fruit you use.
Jen Laceda | Tartine and Apron Strings says
Advance Happy St. Patty's Day!!! What better way to celebrate than with dessert?! Fantastic job, Chris!
Vicki Bensinger says
This is so beautiful Chris and I'm sure it's delicious! Did you take this photo or your hubby? It's stunning!
The Café Sucré Farine says
Oh Vicki, I wish I knew how to take these kind of pictures but I don't have a clue! All the photos on this blog are taken by Scott.
The Café Sucré Farine says
That is so cute that Ila is taking up with you in he kitchen! Looks like you've got a wonderful little helper!