A delicious recipe for lemon blackberry Mousse.
Beat eggs with mixer on high speed for 1 minute. Gradually add sugar, beating until light and creamy, about 4 minutes. Stir in wine and lemon juice.
Transfer mixture to heavy saucepan, and add blackberries. Cook over low heat, stirring constantly until mixture coats the back of a spoon, about 5 minutes. Chill 30-60 minutes.
Beat cream to stiff peaks. Fold into egg mixture, gently but thoroughly.
Distribute mousse into serving bowls. Chill at least 1 hour before serving.