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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup. Ingredients:
1 tablespoon unflavored gelatin |
juice and grated zest of 1 orange |
2 bags (10 ounces each) frozen blackberries, without sugar; reserve several for garnish |
2 egg yolks |
1/2 cup sugar |
2 tablespoons cointreau, grand marnier , or other orange-flavored liqueur |
2 cups heavy cream |
8 to 10 mint sprigs, for garnish |
Directions:
1. 1. 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.
2. 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
3. 3. 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.
4. 4. 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.
5. 5. Garnish with whole blackberries and a mint sprig.
6. Per serving (based on 10): 263 calories, 21g carbohydrates, 3g protein, 19g fat, 109mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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