Blackberry Mousse


Preparation info

  • 8 to 10

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Search the field or market for these black wonders; they’re worth it. The flavor and color of the mousse are gorgeous.


  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • Juice and grated zest of


  1. Soak the gelatin in the cold water in a saucepan for 5 minutes. Add the orange juice, grated orange zest, and berries, and bring just to a boil, stirring. Cool to room temperature.
  2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the Cointreau and beat for another minute.
  3. Put the egg yolk mixture in the top of a double boiler over simmeri