Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.

　　

Ingredients

Makes 8 to 10 servings

　　1 tablespoon unflavored gelatin

　　Juice and grated zest of 1 orange

　　2 bags (10 ounces each) frozen blackberries, without sugar; reserve several for garnish

　　2 egg yolks

　　1/2 cup sugar

　　2 tablespoons Cointreau, Grand Marnier , or other orange-flavored liqueur

　　2 cups heavy cream

　　8 to 10 mint sprigs, for garnish

　　

Step 1

1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.

　　

Step 2

2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.

　　

Step 3

3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.

　　

Step 4

4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.

　　

Step 5

5. Garnish with whole blackberries and a mint sprig.

　　

Nutrition Per Serving

Per serving (based on 10): 263 calories

　　21g carbohydrates

　　3g protein

　　19g fat

　　109mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.