Categories: frozen dessert

Ingredients

• 3 cups picked-over blackberries, rinsed and drained well
• 1/4 cup light corn syrup
• 1/4 cup brandy
• 1 1/2 tsp. tsp. cornstarch, dissolved in 1 Tbsp. cold water
• 3/4 lb. nectarines, pitted and chopped
• 2 tsp. fresh lemon juice
• 1 cup sugar
• 1/2 cup water
• 4 large eggs
• 1 cup well-chilled heavy cream

Directions

1. 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.
2. 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.
3. In a large metal bowl set over simmering water whisk eggs with remaining 3/4 cup sugar until mixture quadruples in volume and registers 160 degrees on a candy thermometer and cool.
4. 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 mousse, forming decorative swirls. Freeze mousse, its surface covered with plastic wrap, at least 8 hours and up to 3 days.
5. Just before serving, wrap a dampened kitchen towel around side oof pan and remove side. Transfer mousse to a serving plate and garnish with blackberries, mint sprigs, and non-toxic flowers.

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