Wildfire’s Blackberry Cobbler with Rosehip Mirroir


2 cups blackberries
2 eggs
125 gm butter
1/2 tsp vanilla
1/2 cup sugar
1 cup flour
2 tsp baking powder
2 TBs milk
Using a standing mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time (always use eggs at room temperature to avoid curdling). Add vanilla while mixer is still running. Stop mixer. Fold in flour and sifted baking powder. Add milk (slightly warmed). Pour batter in a lined pie dish, spreading evenly. Spread blackberries out over the batter and press them into the batter so they are partly submerged. The top should be even with the fruit swirled in a little. Bake at 325F for 25 minutes or until cobbler springs back lightly to the touch.

250 gm butter
1 cup sugar
2 cups flour
Also in mixer, cream butter then add sugar and mix until smooth. Add flour. Remove from the bowl and cover with plastic wrap. Place in the refrigerator to cool for 1/2 an hour. Take shortbread from the refrigerator and roll out until 4mm thick, cut into small rounds using a cookie cutter. Bake at 350F for 30 minutes or until pale golden.


4 cups rosehips
4 cups water
1 cup sugar
juice of 1 medium lemon
2 tsp agar
Boil rosehips for 45 minutes to extract maximum flavour; the water should reduce to a concentrated 1 cup of rosehip water. Drain through a muslin cloth, then place in a saucepan with lemon, sugar, and agar. Whisk thoroughly to avoid any lumps (agar incorporates really easily though). Place in the fridge and allow to set. Remove cobbler from dish and slice into one inch square pieces, place on top of shortbread. Remove miroir and slice into one inch square pieces, place on top of cobbler, and serve.

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