GOOD TASTES

SUMMER SUPERFOOD

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

Did you know blackberries are a member of the rose family? Those thorns along the brambles are a giveaway, but you will also see the familiar characteristics in the leaves and flowers. There are all kinds of interesting stories, folklore, and superstitions surrounding blackberries—from Christian lore (the crown of thorns was made of brambles and the berries were turned from red to black) to the Celts (bad luck to eat but blackberry wine is acceptable to drink) to Native Americans (blackberries were planted around graves to keep the dead from rising as ghosts).

Did you also know that blackberries are rich in antioxidants, vitamins A and C, and fiber for better digestive health, vitamin K which helps with bone strength and healthy blood coagulation, and low in sugar, carbs and fat?

I love them best in pie, gourmet ice cream, or jam. But one of my favorite dessert recipes featuring blackberries is blackberry napoleons with cream cheese mousse. All of the parts can be prepared in advance, leaving quick assembly just before serving. They are light, flavorful, and a delightful showstopper.

Blackberry Napoleons with Cream Cheese Mousse

SERVES 6

Ingredients

6 ounces cream cheese, room temperature 3/4 cup powdered sugar, divided 1 teaspoon vanilla extract 2/3 cup whipping cream 1 sheet frozen puff pastry (half of a 17.3 ounce package, thawed) 1/2 cup blackberry preserves 3 half-pint containers fresh blackberries

Preparation

Preheat oven to 375 degrees F. Using electric mixer, beat cream cheese, 1/4 cup powdered sugar and vanilla in medium bowl until fluffy. Using same beaters, beat whipping cream in another bowl until peaks form. Fold whipped cream into cream cheese mixture in three additions. Cover mousse and refrigerate. Roll out pastry sheet on a lightly floured surface to a 14 by 10-1/2 inch rectangle. Cut sheet into twelve 3-1/2-inch squares. Pierce squares all over with a fork. Sift 1/4 cup powdered sugar over squares. Place squares on ungreased baking sheet. Bake 12 minutes. Using metal spatula, flatten squares and continue baking until crisp and golden brown, about 5 minutes longer. Cool pastry squares on sheet. Heat preserves in a small saucepan until just melted. Transfer to a medium bowl. Add berries and toss to coat. Place six squares on work surface (or on individual dessert plates). Spread each with 1/4 cup mousse. Divide berry mixture among the napoleons, spooning on top of the cream cheese mousse but reserving a few berries for garnish. Cover with remaining pastry squares. Dust napoleons with remaining 1/4 cup powdered sugar. Top each with a berry and garnish with mint sprig.

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.