Monday, August 23, 2010

lemon mousse with blackberries

the goods:

1/3 cup fresh lemon juice, strained
2 and 1/4 teaspoons unflavored powdered gelatin (from 1 packet)
1/2 cup sugar
1 cup cold heavy cream
1 cup fresh blackberries

In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle gelatin on top and let it sit until softened, 2 minutes. Fill a medium bowl with ice water.
In a small saucepan, combine gelatin mixture, sugar, and a pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
In a large bowl, whisk cream until soft peaks form. Poor cooled gelatin mixture into whipped cream and whisk until soft peaks return.

Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Sprinkle blackberries on top.

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