BLACKBERRY MOUSSE

Blackberry Mousse image

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1 tablespoon unflavored gelatin
Juice and grated zest of 1 orange
2 bags (10 ounces each) frozen blackberries, without sugar; reserve several for garnish
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau, Grand Marnier , or other orange-flavored liqueur
2 cups heavy cream
8 to 10 mint sprigs, for garnish

Steps:

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.