1 pint fresh blackberries
1/4 cup sugar
1/4 cup Chambord liqueur
3 egg whites
5 tablespoons powdered sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
Fresh mint
In a medium bowl, combine the blackberries, sugar and Chambord liqueur. Mix well. Let the berries sit for about an hour in mixture. In a copper bowl, whisk the egg whites until stiff peaks form, gradually adding 2 tablespoons of the powdered sugar. In a separate bowl, whisk the heavy cream with the vanilla extract until stiff peaks form, adding the remaining powdered sugar in towards the end of the process. In a bowl, gently fold in the egg white mixture and the whipped cream. Fold in the blackberry mixture until incorporated. Spoon the mousse into glasses. drizzle a little of the liqueur over the top. Garnish with more fresh blackberries. Serve.
