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Blackberry Mousse

Source of Recipe


From "The Silver Palate Cookbook: 25th Anniversary Edition"



List of Ingredients



• 1 Tbsp unflavored gelatin
  
• 2 Tbsp cold water
  
• Juice and grated zest of 1 orange
  
• 2 pints blackberries (or 2 bags, 10 ounces each, frozen berries without sugar); reserve 8 to 10 whole berries for garnish
  
• 2 egg yolks
  
• ½ cup sugar
  
• 2 Tbsp Cointreau
  
• 2 cups heavy cream
  
• 2 kiwis, peeled and sliced, for garnish (optional)
  






Instructions



1. Soak the gelatin in the cold water in a saucepan for 5 minutes.
   Add the orange juice, grated orange zest and berries, and bring just to a boil, stirring. Cool to room temperature.
   
   
2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the Cointreau and beat for another minute. Put the 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.
   
   
3. Add the egg yolk mixture to the blackberry mixture and stir until well blended. Whip the heavy cream to soft peaks and fold gently into the blackberry and egg mixture. Divide among serving dishes and chill until ready to serve.
   Garnish with a few slices of kiwi and a whole berry, or with the berries alone.
   
   Makes 8 to 10 portions.