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
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How to make Blackberry Mousse:
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.
Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
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.
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.