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.

 Macerated Blackberries

½  pint fresh blackberries
2 Tablespoons sugar
2 tablespoons Grand Marnier

 Combine all ingredients and let rest for 2 hours.

 4 Servings