Blackberry Mousse

by Julee Rosso and Sheila Lukins
from The Silver Palate Cookbook: 25th Anniversary Edition
(Workman, 2007)
Makes 8 to 10 portions

The scarcest of all American berries is the blackberry. Count yourself lucky if you happen to have a thicket on your property or in your neighborhood. The wild blackberry is very tart; the cultivated varieties tend to be less so. All members of the blackberry tribe lend themselves to superb jams and pies. Some people dislike the large seeds the berries hide; that means more blackberries are left for us!—Julee Rosso and Sheila Lukins

convert Ingredients
1 tablespoon unflavored gelatin
2 tablespoons 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
1/2 cup sugar
2 tablespoons Cointreau
2 cups heavy cream
2 kiwis, peeled and sliced, for garnish (optional)

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Method
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.

3. 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.

4. 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 yolk mixture. Divide among serving dishes and chill until ready to serve.

5. Garnish with a few slices of kiwi and a whole berry, or with the berries alone.

Recipe © 2007 by Julee Rosso and Sheila Lukins. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.