Blackberry Mousse Recipe - Cooking Index
Blackberry Mousse Recipe - Cooking Index
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.
Type: Fruit| 1 tablespoon | 15ml | Unflavored gelatin |
| Grated zest of 1 orange | ||
| Juice of 1 orange | ||
| 2 | Bags frozen blackberries without sugar - - (10 oz ea) | |
| = (reserve several for garnish) | ||
| 2 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 tablespoons | 30ml | Cointreau or Grand Marnier |
| = (or other orange-flavored liqueur) | ||
| 2 cups | 474ml | Heavy cream |
| 8 | Mint sprigs - (to 10) - for garnish |
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.
Per serving (based on 10): 263 calories, 21g carbohydrates, 3g protein, 19g fat, 109mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-10-2000
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