When I discovered this photo from Anna Williams Photography, I wasn’t sure if I should be captivated or hungry. The truth is, I was both. There’s something organic and wholesomely appropriate about the parallels between nature and the foods that nourish us. And since desserts are intended to be our guilty pleasure, what’s more perfect to inspire it than a flower–nature’s own indulgence? To satiate my craving, I set out to recreate the lovely custards depicted in Williams photograph. Here’s what I came up with…
- 1 1/2 teaspoons unflavored gelatin
- 1/2 cup half-and-half
- 1/2 cup sugar
- 1 1/2 cups buttermilk
- 1/8 teaspoon vanilla extract
- 1 can (15 ounces) boysenberries in syrup
- 1 1/4 cup pear nectar, divided
- 1?2 cup boysenberry jam
- 2 teaspoons lemon juice
- *Garnish with limes
- In a small saucepan, combine undrained boysenberries, 1 cup pear nectar, jam, and lemon juice; cook over medium-high heat until boiling. Reduce heat. Simmer until liquid is reduced to 1/2 cup.
- Using a fine-mesh strainer, strain mixture into a small bowl. Stir in 1/4 cup pear juice. Cool to room temperature.
- In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
- In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla.
- Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
- To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard and garnish with sliced limes.