BLACKBERRY MOUSSE FOOD



Blackberry Mousse image

Categories     Berry     Dessert     Freeze/Chill     Blackberry     Fall     Summer     Chill     Parade

Yield Makes 8 to 10 servings

Number Of Ingredients 8

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

Steps:

  • 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. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
  • 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. 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. Garnish with whole blackberries and a mint sprig.

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2013-12-07  · In a small saucepan, combine the water and sugar and bring to a boil. Remove from the heat. Add the lemon verbena and lemon zest and let …

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  • In a small bowl, sprinkle the gelatin over 1 tablespoon of the water and let stand until softened, about 5 minutes. In a blender, puree the blackberries with the remaining 2 tablespoons of water. Strain the blackberry puree into a small saucepan; there should be about 3/4 cup. Add the sugar and bring to a boil. Simmer the blackberry mixture over moderate heat, stirring occasionally, until it is slightly reduced, about 5 minutes. Stir in the softened gelatin until dissolved. Let the mixture cool.
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  • In a small saucepan, combine the water and sugar and bring to a boil. Remove from the heat. Add the lemon verbena and lemon zest and let stand for 30 minutes. Strain the syrup into a cup. Wipe out the saucepan and return the syrup to it. Add the blackberries to the syrup and bring to a boil. Reduce the heat to low and cook, crushing the blackberries against the side of the pan, until the liquid is slightly reduced and the berries have broken down, about 15 minutes. Strain the syrup into a heatproof cup without pressing. Refrigerate the syrup until chilled.


BLACKBERRY MOUSSE CAKE | HBF
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2016-12-10  · Blackberry Mousse; 1 pkg unflavored gelatin; 2 cups blackberries; 1/2 pint whipping cream; 3 1/2 oz sugar; juice of 1/2 a lemon; To Finish. extra …

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  • For the base, crumble the crackers to fine crumbs in a food processor, add the melted butter and process again. Press these evenly into the base of the tin using your fingers.
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2017-02-02  · Vegetarian blackberry mousse - I am using gelatin in this recipe but you can undoubtedly use agar-agar for a vegetarian alternative. Agar-agar works similar to gelatine but …

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  • Blend the blackberries in a food processor with 1/4 cup hot water until smooth. Tip - The hot water will ensure the seeds blend too.
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  • Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatTip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
  • Combine the gelatin with 2 tbsp of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyTip - if you have any white scum on top of the melted gelatin, take it out with a spoon.


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2020-06-21  · Turn off mixer. Add ⅔ of the blackberry puree to the whipped cream mixture and very gently fold in (do not mix in or stir in fully, as it should be streaky in the cream). In a 2.5 to …

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  • In blender or processor combine: blackberries, ¼ cup of granulated sweetener, and lemon juice. Pulse until puréed. Set aside.
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