Frozen Nectarine Mousse With Blackberry Swirl
|Blackberries||3 1⁄2 Cup (56 tbs), rinsed and drained well (Picked-Over, 1/2 Cup Picked-Over Berries For Garnish)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon, dissolved in 1 tablespoon cold water|
|Cold water||1 Tablespoon (For Dissolving Cornstarch)|
|Nectarines||3⁄4 Pound, pitted and chopped|
|Fresh lemon juice||2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Chilled heavy cream||1 Cup (16 tbs), chilled well|
|Mint sprigs||1 (For Garnish)|
|Flowers||1⁄4 Cup (4 tbs) (For Garnish)|
In a blender or food processor puree 3 cups of the blackberries with the corn syrup.
Strain the puree through a fine sieve into a heavy saucepan and simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 1 1/2 cups.
Stir in the brandy and the cornstarch mixture, boil the mixture, stirring constantly, for 1 minute, and let it cool to room temperature.
The blackberry mixture may be made 3 days in advance and kept covered and chilled.
In a heavy saucepan combine the nectarines, the lemon juice, 1/4 cup of the sugar, and 1/2 cup water, simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until the liquid is reduced to about 1/4 cup and the nectarines are very soft, and in a blender or food processor puree it.
Let the nectarine puree cool.
The puree may be made 1 day in advance and kept covered and chilled.
In a large metal bowl set over simmering water whisk the eggs with the remaining 3/4 cup sugar until the mixture quadruples in volume and registers 160° F.
on a candy thermometer and let the mixture cool.
In a bowl whisk the cream until it just holds stiff peaks and fold it into the egg mixture.
Fold in the nectarine puree gently but thoroughly, pour the mousse into an 8 1/2-inch springform pan, and freeze it for 45 minutes, or until it is thickened.
Spoon the blackberry mixture decorative-ly over the mousse, especially around the edge (some of it will sink into the mousse).
Draw a skewer or knife through the mousse, forming decorative swirls, and freeze the mousse, its surface covered with plastic wrap, for at least 8 hours and up to 3 days.
Just before serving, wrap a dampened kitchen towel around the side of the pan, remove the side, and transfer the mousse to a serving plate.
Arrange the additional blackberries, the mint sprigs, and the flowers decora-tively around the mousse.