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Blackberry Mousse

Ingredients
1 tablespoon unflavored gelatin
Grated zest of 1 orange
Juice of 1 orange
2 ounces bag frozen blackberries without sugar - (10 ea) (reserve several for garnish)
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau or Grand Marnier (or other orange-flavored liqueur)
2 cups heavy cream
8 mint sprigs - (to 10) for garnish

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