Blackberry Mousse

Ingredients

1 tablespoon unflavored gelatin
Grated zest of 1 orange
Juice of 1 orange
2 ounces bag frozen blackberries without sugar - (10 ea)
(reserve several for garnish)
1/2 cup sugar
2 tablespoons Cointreau or Grand Marnier
(or other orange-flavored liqueur)
8 mint sprigs - (to 10) for garnish

Preparation

1
Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest and berries; bring just to a boil, stirring. Cool to room temperature; reserve.
2
Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
3
Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
4
Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
5
Garnish with whole blackberries and a mint sprig.
6
This recipe yields 8 to 10 servings.
7
Comments: Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're IQF - individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.
8
12-10-2000"

Tools

 



Yield:

10.0 servings

Added:

Sunday, February 21, 2010 - 2:16am

Creator:

Anonymous

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