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Lavender Mousse 02

Make Lavender Mousse 02 at home with Sugar, Fresh Lemon Juice, Butter Cut Into, and Heavy Cream Whipped. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 8 tbsp
• 3/4 cup
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   In a heatproof mixing bowl, combine sugar, lemon juice, butter, egg, egg yolks and lavender.

2. 2

   Place over a pot of simmering water and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.

3. 3

   Strain into a bowl set in a larger bowl of ice water and stir until cold and thickened.

4. 4

   Fold in whipped cream.

5. 5

   Pour mixture into each of eight 5-ounce paper cups.

6. 6

   Freeze until firm, about 4 hours.

7. 7

   In a medium saucepan, combine blueberries, sugar, 1/4 cup tepid water, lemon zest, lemon juice and cinnamon stick.

8. 8

   Bring to a boil, reduce heat to low and simmer 15 minutes.

9. 9

   Let mixture cool 10 minutes.

10. 10

    Remove and discard cinnamon stick.

11. 11

    Puree blueberry mixture in a blender until smooth.

12. 12

    Strain through a sieve set over a bowl.

13. 13

    Discard solids, cover soup and refrigerate.

14. 14

    To serve, pool paper cups off mousse and place in shallow bowls.

15. 15

    Pour soup around mousse and garnish with blueberries.