Served at the 2025 Chocolate Wine Trail, Adam Puchta Winery
Ingredients:
2 cups blackberries, fresh or frozen (thawed)
1/2 cup sugar
1 1/2 tsp unflavored Gelatin
2 Tbsp water
1/4 cup Adam Puchta Winery Signature Port
1 tsp Vanilla extract
1 cup Heavy Whipping Cream
Chocolate Cups, purchased or homemade*
Instructions:
- Add blackberries and sugar to small saucepan. Bring to a boil. Reduce heat and simmer on low for 10 minutes.
- Bloom** gelatin in cold water in small dish while berries simmer.
- Strain berries through small strainer over small bowl. Use back of a spoon to get as much juice out as possible. Allow juice to cool to room temperature. Add Port.
- Stir in bloomed gelatin into berries.
- Whip heavy whipping cream to stiff peak stage. Fold in cold berry juice. Refrigerate 10 minutes.
- Serve in prepared chocolate cups. Top with fresh berries, whipped cream or chocolate sauce if you desire.
*Fun way to make the cups – blow up small latex balloons. Dip into tempered chocolate and let set to harden. Poke hole in balloon to slowly let air deflate and remove.
**Blooming is the process of soaking gelatin in cold water before using it. The water serves to soften the gelatin, whether you are using gelatin sheets or powdered gelatin, and prepare it to dissolve easily when combined with the rest of your ingredients.
Serves 4, 6 oz portions
Serve with Adam Puchta Winery Signature Port
