1 teaspoon unflavored gelatin
1½ Tablespoon water
1½ cup heavy cream – divided
1 cup buttermilk
1 teaspoon pure vanilla extract
1/3 cup light brown sugar
1 cup cooked and pureed butternut squash
In a small bowl, sprinkle the gelatin on the water, stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 3/4 cup cream, buttermilk, vanilla and butternut squash puree. Heat the remaining cream with the sugar to simmer. Take off the heat and stir in the gelatin mixture to dissolve. Pour the hot mixture into the butternut mixture and blend well. Pour into 4 to 6 oz. ramekins or custard cups and refrigerate overnight. To unmold, run the blade of a small knife around the mold and turn over into the center of a small plate. Surround with blackberries and it’s syrup.
½ pint fresh blackberries
2 Tablespoons sugar
2 tablespoons Grand Marnier
Combine all ingredients and let rest for 2 hours.