Blackberry Cream

Blackberry

A blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus. The taxonomy of blackberries has historically been confused because of hybridization and apomixis so that species have often been grouped together and called species aggregates.

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.

Cream (colour)

Cream is the color of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk. This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.

blackberry

Noun

1. A fruit-bearing shrub of the aggregate species Rubus fruticosus and some hybrids.
2. The soft fruit borne by this shrub, formed of a black (when ripe) cluster of drupelets.

Verb

1. To gather or forage for blackberries.

cream

Noun

1. The butterfat or milkfat part of milk which rises to the top; this part when separated from the remainder.
2. The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.

Adjective

1. Cream-coloured; having a yellowish white colour.