Blackberry

Similar to the raspberry but endowed with a fleshy receptacle, the wild blackberry possesses a biting acidity and a tannin level that gives it deep tertiary aromas of undergrowth and leather. Cooking it in red wine or warm spices triggers a syrupy reduction of an inky black color. The high concentration of its small seeds often requires passing it through a fine sieve (chinois) after hot juice extraction, to obtain a silky coulis of pure forest intensity.