Blackberry Mousse
By: Anonymous
Published: Sunday, February 21, 2010 - 2:16am

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)
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau or Grand Marnier
(or other orange-flavored liqueur)
2 cups heavy cream
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"