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Lavender Mousse 01

Lavender Mousse 01 is built on Water, Lavender Honey, Whipping Cream Chilled, and Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 cup
• 1 1/4 cup
• 3 tbsp

Method (preview)

1. 1

   Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves.

2. 2

   Whisk honey and yolks in small metal bowl.

3. 3

   Set bowl over large saucepan halfway filled with boiling water.

4. 4

   Cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon, about 3 minutes.

5. 5

   Do not let mixture boil.

6. 6

   Remove bowl from over water.

7. 7

   Add gelatin mixture and whisk until honey mixture is cool.

8. 8

   Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into honey mixture.

9. 9

   Cover and refrigerate mousse until set, at least 2 hours and up to 8 hours.

10. 10

    Combine all ingredients in a blender.

11. 11

    Process until smooth.

12. 12

    Strain through a fine sieve.

13. 13

    Use a rubber spatula to push the juice and the pulp through the sieve.

14. 14

    Discard the seeds.

15. 15

    Serve immediately or cover and keep in refrigerator for up to three days.