VERY SPECIAL BLACKBERRY MOUSSE
Absolutely delicious and stemmed glasses exquisitely show off its gorgeous color! A very special ending for your very special dinner.
1 tbsp unflavored gelatin
2 pint baskets fresh blackberries or 2 bags (10 oz each) sugarless frozen berries (reserve several of the best ones for garnish)
2 tbsp cold water
Juice and zest of 1 juice orange
2 egg yolks
1/2 cup sugar
2 tbsp Cointreau
2 cups heavy cream
2 Kiwis, peeled and sliced for garnish (optional)
In a large saucepan, soak gelatin in the cold water for 5 minutes.
Add the berries, orange juice, and zest. Bring just to a boil while stirring. Cool to room temperature.
In a small bowl, beat egg yolks and sugar until pale yellow.
Add Cointreau and beat 1 more minute.
Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thick 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 the egg yolk, blackberry mixture. Divide among serving dishes (cover with Saran if they won't be served until the next day) and refrigerate until served.
To serve, garnish with sliced Kiwi and reserved berries, or with berries alone.
Servings: 8-10
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Absolutely delicious and stemmed glasses exquisitely show off its gorgeous color! A very special ending for your very special dinner.
1 tbsp unflavored gelatin
2 pint baskets fresh blackberries or 2 bags (10 oz each) sugarless frozen berries (reserve several of the best ones for garnish)
2 tbsp cold water
Juice and zest of 1 juice orange
2 egg yolks
1/2 cup sugar
2 tbsp Cointreau
2 cups heavy cream
2 Kiwis, peeled and sliced for garnish (optional)
In a large saucepan, soak gelatin in the cold water for 5 minutes.
Add the berries, orange juice, and zest. Bring just to a boil while stirring. Cool to room temperature.
In a small bowl, beat egg yolks and sugar until pale yellow.
Add Cointreau and beat 1 more minute.
Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thick 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 the egg yolk, blackberry mixture. Divide among serving dishes (cover with Saran if they won't be served until the next day) and refrigerate until served.
To serve, garnish with sliced Kiwi and reserved berries, or with berries alone.
Servings: 8-10
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
MsgID: 095862
Shared by: Nikki A. Richards, Atlanta Ga
Board: Party Planning and Recipes at Recipelink.com
Shared by: Nikki A. Richards, Atlanta Ga
Board: Party Planning and Recipes at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe(tried): Very Special Blackberry Mousse |
Nikki A. Richards, Atlanta Ga | |
2 | Thank You: Nikki |
Cali, CA | |
3 | Recipe(tried): Very Special Blackberry Mousse - Tried it -- it *is* very good! |
Valeria Blaise, CA |
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Apple Dumpling Cobbler (using refrigerated crescent roll dough)
- Plums in Port Sauce
- Apple Pizza (using pizza dough)
- Slow-Cooked Praline Apple Crisp (using oats and toffee bits, crock pot)
- Roasted Fruits with Cinnamon-Red Wine Glaze and Toasted Almonds
- Spiced Peaches
- Passion Fruit and Mango Fruit Trifle for Becky
- Raspberry Delight
- Caramel Apple Empanadas
- Angelic Strawberry Dessert (layered, using angel food cake)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute