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1
For Mousse:Choose a few perfect Blackberries for garnish and set aside.
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2
Puree remaining Blackberries in processor or possibly blender till very smooth.
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3
Transfer 2 Tbsp.
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4
of puree, with seeds, to measuring c.. Strain remaining puree into mixing bowl, eliminating all seeds.
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5
Add in sufficient strained puree to the 2 Tbsp.
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6
to measure 1/2 c.. Set aside.
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7
Refrigerateremaining strained puree, that will be used as sauce.
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8
In a small heavy saucepan combine sugar, water, and corn syrup.
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9
Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cool water.
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10
Raise heat slightly and cook till temperature of syrup reaches 240 F (soft ball stage).
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11
While syrup is cooking, beat 3 egg whites in a mixer till stiff.
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12
As soon as syrup reaches 240 F, lower mixer speed to slow and pour warm syrup onto beaten whites, in a very thing stream.
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13
When all of the syrup has been incorporated, raise a mixer speed and beat meringue till cold.
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14
Stir together the 1/2 c. reserved Blackberry puree and lemon juice and fold into the meringue till nearly blended.
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15
Whip cream till stiff and fold into the meringue till blended.
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16
Don't OVERMIX.
