"I did a fantastic blackberry sauce recently. Put a tbsp of balsamic vinegar to the pan, 150ml of beef stock, couple of blobs of redcurrant jelly, a little garlic. Stir over a strong heat then add about 85g or so of blackberries. When they've…"
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Dan Whiter replied to Chris Singer's discussion Recipe: Blackberry and Champagne sorbet© 2012 Created by Ashburton Cookery School.