1lb. graham cracker crumbs
½ cup brown sugar
2 tsp ground ginger
2 tsp cinnamon
½ tsp salt
Combine ingredients and press into bottom and sides of 10-inch pie plate.
Bake at 350 for 8 minutes, cool.
2 packets of powdered unflavored gelatin
½ c. cold water
1½ c. blackcurrant puree**
1 c. granulated sugar
1 c. mascarpone
2T lemon juice
2½ c. heavy cream
2T lemon juice
Hydrate the gelatin in the cold water.
In a small saucepan, combine ¾ c. of the puree and sugar.
Bring to a boil, remove from heat, whisk in the gelatin.
Transfer to medium size bowl and cool to room temperature.
Whisk together remaining ¾ c puree, mascarpone and lemon juice.
Add the cooled puree mixture.
Whip cream to medium peaks.
Fold whipped cream into the puree mixture.
Pour into pie shell and chill until firm.
Serve with blackberry compote and fresh blackberries.
**Wash fruit, puree in blender or processor, then strain out the seeds.
Blackberry Cassis Compote
¼ c. water
2 c. blackberries
¾ c. blackcurrant puree
¼ c. cassis
1 c. sugar
zest and juice of ½ lemon
Make a slurry*** with the cornstarch and water, set aside.
Combine remaining ingredients in small saucepan.
Bring to a boil, reduce heat and let simmer for about 10 minutes.
Add cornstarch slurry, stir mixture and return to a full boil just long enough to thicken the sauce.
***Dissolving cornstarch into liquid before adding it to a hot mixture prevents lumps.
Note: Can substitute blackberries if blackcurrant is not available
Recipe developed by Chef Leah Henderson, pastry chef for D’Amico Family of Restaurants.