1/2 cup blackberry puree (2 cups fresh blackberries)
1/2 cup water
3/4 ounce gelatin
2 cups white sugar
2/3 cup white corn syrup
1 pinch salt
1 teaspoon pure vanilla extract
1/2 cup corn starch
1/2 cup powdered sugar
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1using a blender, puree the blackberries. strain mixture twice to remove any pulp or seeds. set aside 1/2 cup of the strained puree mixture.
2line a 13x9 baking dish with parchment paper & grease with oil.
3add 1/2 cup blackberry puree & gelatin into the bowl of a stand mixer. let stand until the gelatin softens, about 10 minutes.
4add water into a sauce pan over medium heat. add sugar, corn syrup & salt. stir until sugar dissolves.
5increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.
6using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.
7once syrup is mixed evenly with the gelatin, add vanilla & increase speed to high. beat until mixture is thick & fluffy, about 15 minutes.
8pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.
9sift corn starch & powdered sugar over mixture before slicing. toss each slice in the powdered sugar mixture as well to prevent them from sticking together once stored!