Blackberry Terrine

Hooray... it's that time of year again! Wild blackberries are waiting along roadsides, forest edges, and perhaps even in your own back yard. Pap and I are the lucky ones, we have blackberries growing in a wooded area behind our property. The catch is that you have to climb a steep hill to get to them. But Pap, being the clever guy that he is, has built a hidden set of steps leading up to our little treasure.

I've mentioned before that we live in a 55-plus active community. Pap and I are at the younger end of the spectrum. But there are people living here that are in their 80's and 90's. The majority of them aren't very active. Hobbling only to their mailbox. But to be on the safe side, we are keeping our berry patch a secret from our neighbors. Besides, even if they knew, I doubt if they could make the climb up the hill to get to them. Someone would surely fall and break a hip.

So for now, we are hoarding all the sweet berries for ourselves. And that brings us to today's dessert, one that I adapted from a recipe in the recent copy of Southern Lady.

Ingredients:
1 cup slivered almonds, toasted and divided
2 tablespoons all-purpose flour
4 large eggs, separated
1/4 cup plus 3 tablespoons sugar, divided
1/4 teaspoon almond extract
3 tablespoons almond-flavored syrup, divided
Amaretto Mousse (recipe follows)
Fresh blackberries

Direction:
1. Preheat oven to 375 degrees. Lightly spray a 13x9x1-inch rimmed baking sheet with nonstick cooking spray; line with parchment paper, and spray parchment with nonstick cooking spray.

2. In the work bowl of a food processor, combine 1/2 cup almonds and flour. Process until almonds are finely ground.

3. In a small bowl, beat eggs yolks at medium speed with an electric mixer for 1 minute. Add ground almond mixture, 1/4 cup sugar, and almond extract, beating until well combined; set aside.

4. In a separate bowl, beat egg whites at medium-high speed with an electric mixer until foamy.. gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg white mixture into egg yolk mixture. Spread batter evenly into prepared pan. Bake for 10 to 12 minutes, or until cake springs back when lightly touched in center; immediately loosen from sides of pan, and turn out onto parchment paper. Remove parchment paper from bottom of cake; let cake cool completely.

5. Line the bottom and sides of an 8-inch loaf pan with plastic wrap. leaving an overhang of several inches on all sides; set aside.

6. To assemble, cut cake crosswise into 3 equal slices. Place 1 cake slice in bottom of prepared pan. Brush cake slice with 1 tablespoon almond syrup. Spread half of Amaretto Mousse on top of cake slice. Layer blackberries on top of mousse. Place another cake slice on top of blackberries. Brush cake slice with 1 tablespoon almond syrup. Spread remaining half of Amaretto Mousse on top of cake slice. Finely chop remaining 1/2 cup almonds, and sprinkle on top of mousse. Top with last cake slice. Brush with remaining 1 tablespoon almond syrup. Cover with overhanging plastic wrap. Refrigerate for at least 4 hours or overnight.

Ingredients for Amaretto Mousse:
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
2 tablespoons almond-flavored liqueur
1/4 cup confectioners' sugar

Directions:
1. In a small bowl, combine water and gelatin; let stand for 2 minutes. Microwave on High for 30 seconds, or until gelatin is dissolved; set aside to cool slightly.

2. In a medium bowl, beat cream and almond liqueur at high speed with an electric mixer until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form. Beat in gelatin until well combined.