[Sca-cooks] blue food

[ruadh]

oxidised: by exposing to air . . . whipping.

Puree the blackberries in a food processor or food mill, and strain the
juice, pressing to extract as much liquid as possible. In a mortar or in a
blender, grind the almonds and ginger, then mix with the blackberry juice.
Contact with the air will turn the mixture a dark blue.
   Add the verjuice and strain once more. Season with salt to taste.


> > If anyone has any new insight (short of hopping through Tuscan Hedgerows
for
> > the right subspecies of blackberry) on how to making this sodding stuff
turn
> > blue, then please, I'd like to know.  My theory is to make this stuff
turn
> > blue, it needs to be fermented or oxidised but am still thinking of an
> > appropriate mechanism to do so.
> >
> > Drakey.
> >
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