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COTTAGE LIFE RECIPE CONTEST WINNER, 2003

Lemon Blackberry Mousse // Joan Beckett 

Ingredients  

2 eggs
1/2 cup granulated sugar (125 ml)
1/2 cup dry white wine (125 ml)
3 tbsp fresh lemon juice (45 ml)
1/2 cup 35% cream (125 ml)
1 1/2 cups fresh blackberries (375 ml)
Instructions:

1. Beat eggs with electric mixer on high speed for 1 minute. Gradually add sugar, beating until light and creamy, about 4 minutes. Stir in wine and lemon juice.
2. Transfer mixture to heavy saucepan. Cook over low heat, stirring constantly until mixture coats the back of a spoon, about 5 minutes. Chill 30-60 minutes.
3. Beat cream to stiff peaks. Fold into egg mixture, gently but thoroughly. 4.Layer mousse and berries in four champagne or small wine glasses. Chill at least 1 hour before serving. Serves 4.

Cottage Tips:
  1. Prepare in the morning and chill till dinner for easy serving.
  2. Garnish top with a fresh berry and a sprig of mint.