Best 7 Blackberry Shakes Bobby Flay Recipes

BLACKBERRY SHAKES (BOBBY FLAY)

Steps:

• Combine the pint of blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
• Put the cooked berries, ice cream, pomegranate juice and milk in a blender and puree until thick and creamy.
• Pour into tall glasses and garnish each glass with a few berries.

ROASTED PEACH AND BLACKBERRY SMOOTHIE

Steps:

• Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
• Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses.

BLACKBERRY SHAKES

Steps:

• Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
• Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries.

VANILLA BEAN-NUTMEG SHAKE WITH BLACKBERRY SWIRL

Steps:

• Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool.
• In a blender, combine 1/3 cup milk, 10 ounces of ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake. Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve.

BLACKBERRY SHOOTERS

Steps:

• In a pitcher, muddle the blackberries along with 1/4 cup Simple Syrup. Stir in the gin and lemon juice. Taste and add simple syrup as needed. Refrigerate for at least 30 minutes before straining.
• Fill 4 to 6 shot glasses with crushed ice. Top off with the blackberry mixture and garnish with the reserved blackberries. Serve immediately.
• Combine the sugar with 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool. Transfer to a container and refrigerate, covered, for up to 1 month.
• Yield: about 1 1/2 cups

STRAWBERRY MILKSHAKE WITH SUGAR BISCUIT TOPPING

Steps:

• For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
• Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
• For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
• Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
• Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
• Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
• Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.