Blackberry Mousse

Photo: flickr user norwichnuts

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

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.

Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.

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.

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.

Garnish with whole blackberries and a mint sprig.

This recipe yields 8 to 10 servings.

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.

12-10-2000"