Frozen Nectarine Mousse With Blackberry Swirl

Recipe Ingredients

3 cups	711ml	Picked-over blackberries - rinsed, drained well
1/4 cup	82g / 2.9oz	Light corn syrup
1/4 cup	59ml	Brandy
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Cold water
3/4 lb	340g / 11oz	Nectarines - pitted, chopped
2 teaspoons	10ml	Fresh lemon juice
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Water
4 cups	792g / 27oz	Eggs (large)
1 cup	237ml	Well-chilled heavy cream

Recipe Instructions

In a blender or food processor puree blackberries with corn syrup. Strain puree through a fine sieve into a heavy saucepan and simmer, stirring occasionally, 10 minutes, or until reduced to about 1 1/2 cups. Stir in brandy and cornstarch mixture and boil, stirring constantly, 1 minute. Cool mixture to room temperature. (Blackberry mixture may be made 3 days ahead and chilled, covered.)

In a heavy saucepan combine nectarines, lemon juice, 1/4 cup sugar, and water and simmer, stirring occasionally, 10 to 15 minutes, or until liquid is reduced to about 1/4 cup and nectarines are very soft. In blender or food processor puree nectarine mixture and cool. (Nectarine puree may be made 1 day ahead and chilled, covered.)

In a large metal bowl set over simmering water whisk eggs with remaining 3/4 cup sugar until mixture quadruples in volume and registers 160Fon a candy thermometer and cool. In another bowl whisk cream until it just holds stiff peaks and fold into egg mixture. Fold in nectarine puree gently but thoroughly and pour into an 8 1/2-inch Springform pan. Freeze mousse, covered loosely, 45 minutes, or until thickened. Spoon blackberry mixture decoratively over mousse, especially around edge (some will sink into mousse) and draw a skewer or knife through the mousse, forming decorative swirls. Freeze mousse, its surface covered with plastic wrap, at least 8 hours and up to 3 days.

Just before serving, wrap a dampened kitchen towel around side of pan and remove side. Transfer mousse to a serving plate and garnish with blackberries, mint sprigs, and non-toxic flowers.

Source:
GOURMET'S WEEKENDS from the Editors of Gourme

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