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.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 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.
Step 2
2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
Step 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.
Step 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.
Step 5
5. Garnish with whole blackberries and a mint sprig.
