Blackberry Mousse Recipe

• 3 c. Blackberries, fresh Or possibly
• 30 ounce Blackberries, frzn, thawed, and liquid removed (liquid reserved)
• 1/2 c. Sugar
• 3 Tbsp. Water, cool
• 1 Tbsp. Syrup, corn, light
• 3 x Egg whites
• 1/2 x Lemon, juice of
• 2 c. Cream, whipping

1. For Mousse:Choose a few perfect Blackberries for garnish and set aside.
2. Puree remaining Blackberries in processor or possibly blender till very smooth.
3. Transfer 2 Tbsp.
4. of puree, with seeds, to measuring c.. Strain remaining puree into mixing bowl, eliminating all seeds.
5. Add in sufficient strained puree to the 2 Tbsp.
6. to measure 1/2 c.. Set aside.
7. Refrigerateremaining strained puree, that will be used as sauce.
8. In a small heavy saucepan combine sugar, water, and corn syrup.
9. Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cool water.
10. Raise heat slightly and cook till temperature of syrup reaches 240 F (soft ball stage).
11. While syrup is cooking, beat 3 egg whites in a mixer till stiff.
12. As soon as syrup reaches 240 F, lower mixer speed to slow and pour warm syrup onto beaten whites, in a very thing stream.
13. When all of the syrup has been incorporated, raise a mixer speed and beat meringue till cold.
14. Stir together the 1/2 c. reserved Blackberry puree and lemon juice and fold into the meringue till nearly blended.
15. Whip cream till stiff and fold into the meringue till blended.
16. Don't OVERMIX.

blackberries, blackberries, sugar, water, syrup, egg whites, lemon, cream

Taken from cookeatshare.com/recipes/blackberry-mousse-86549 (may not work)