few fresh
blackberries and blackberry leave, to decorate
Method :
Place the
lemon juice in a small pan and heat through. Sprinkle on the gelatine
and leave to dissolve or heat further until clear. Allow to cool. Put
the lemon rind, egg yolks, sugar and vanilla into a large bowl and whisk
until the mixture is very thick, pale and creamy. Whisk the egg whites
until stiff and almost peaky. Whip the cream until stiff and holding its
shape. Stir the gelatine mixture into the yolks, then fold in the
whipped cream and lastly the egg whites. When lightly but thoroughly
blended, turn into a 1.5 liter soufflé dish and freeze for about 2
hours. To make the sauce, place the blackberries in a pan with the sugar
and cook for 4-6 minutes, until the juices begin to run and all the
sugar has dissolved. Pass through a sieve to remove the seeds, then
chill until ready to serve. When the soufflé is almost frozen, but still
spoon able, scoop or spoon out on to individual plates and serve with
the blackberry sauce.
The simple
fresh taste of the cold lemon mousse combines well with the rich
blackberry sauce, and the color contrast looks wonderful, too.
Blueberries or raspberries make equally delicious alternative to
blackberries.
