Recipe(tried): Very Special Blackberry Mousse

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