This week's TWD was chosen by Amy of Food, Family and Fun. The photo in the cookbook is gorgeous. For some reason, I wasn't all that keen on the ganache layer. I decided to make black bean brownies, split them, and use the brownie layers in place of the ganache. The ice cream layer was easy enough: add pureed blackberries to softened vanilla ice cream and a little cream de cassis.
Keeping with my lower sugar lifestyle, I used sugar-free ice cream and didn't add any additional sugar. We found it plenty sweet. If I were to make this again, I would definitely strain out the seeds from the pureed blackberries. They definitely detracted from the overall experience.
My ice cream layer turned out to be a very deep purple - pretty, but not much contrast with the brownie layers. Check out the other TWDers for some beautiful renditions of this tasty dessert.
There wasn't a West End Farmer's Market today due to the annual Cambodian Festival. Oh well, I'll have to make do!