This recipe was originally a Blackberry Mousse
from the Silver Palate.
Dissolve gelatin in cold water until it sets (5 min. or so.)
It should form hardish lumps. Add the juice, tangerine rind,
and berries. Bring to a boil, stirring constantly. This
should dissolve the gelatin. Let cool to room temperature.
- 2 Tbs. unflavored gelatin
- 3 Tbs. cold water
- juice and grated zest of 1 large tangerine (orange if unavailable)
- 2 bags (10 oz) frozen raspberries or 2 pints fresh
- 2 egg yolks
- 1/2 cup granulated sugar
- 3 Tbs. Mandarin Liquor (Cointreau or Grand Marnier if N/A)
- 2 cups heavy cream
Beat the egg yolks with the sugar until pale yellow. Beat in
Mandarin Liquor. Cook this mixture in a double boiler over
simmering water. Stir constantly. When it thickens slightly
(it should be hot to the touch,) remove from heat and let
cool to room temperature.
Mix together berry and egg mixtures. Whip heavy cream to
soft peaks and fold into red goop. Mix thoroughly, but
gently. Chill either in serving bowl or individual dessert
glasses. Garnish with a few berries reserved from original
supply or with a favorite fruit, whipped cream, or chocolate.
Serves 10-12 at least.
April 25, 1996