1 1/2 envelope of unsalted gelatin
1/4 cup of cold water
3/4 cup of orange juice
1 tablespoon of corn syrup
4 tablespoons of orange liqueur (Grand Marnier, Curaçao or Cointreau)
2 cups of blackberry puree concentrate, thawed
2 cups of heavy cream (480g)
1 1/2 envelope of unsalted gelatin
1/4 cup of cold water
3/4 cup of orange juice
1 tablespoon of corn syrup
4 tablespoons of orange liqueur (Grand Marnier, Curaçao or Cointreau)
2 cups of blackberry puree concentrate, thawed
2 cups of heavy cream (480g)
Dust the gelatin over the cold water and let it sit for a few minutes
Heat the orange juice, corn syrup, and liqueur to a simmer, then remove from heat
Add the softened gelatin
Remove from heat and whisk until the gelatin is fully dissolved
Mix with the blackberry puree concentrate and refrigerate until slightly thickened, stirring occasionally
Whisk the heavy cream until stiff peaks form and mix carefully with the blackberry mixture
Pour into a lightly oiled mold and refrigerate for 4 hours or overnight
To serve, unmold.
