Ingredients Jump to Instructions ↓

  1. Lemon and Lavender Mousse

  2. Serves 8 1 cup sugar

  3. 1/2 cup fresh lemon juice

  4. 8 tablespoons butter, cut into 8 pieces

  5. 1 large egg

  6. 4 large egg yolks

  7. 1 tablespoon dried or fresh lavender blossoms

  8. 3/4 cup heavy cream, whipped

  9. 2 cups fresh blueberries

  10. 1/3 cup sugar

  11. 1 teaspoon grated lemon zest

  12. 1 tablespoon fresh lemon juice

  13. 1 cinnamon stick

  14. In a heatproof mixing bowl, combine sugar, lemon juice, butter,

  15. egg, egg yolks and lavender. Place over a pot of simmering water

  16. and cook, whisking constantly, until mixture thickens enough to

  17. coat the back of a spoon. Strain into a bowl set in a larger bowl

  18. of ice water and stir until cold and thickened. Fold in whipped

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

  20. until firm, about 4 hours.

  21. In a medium saucepan, combine blueberries, sugar, 1/4 cup tepid

  22. water, lemon zest, lemon juice and cinnamon stick. Bring to a boil,

  23. 15 minutes. Let mixture cool

  24. minutes. Remove and discard cinnamon stick. Puree blueberry mixture

  25. in a blender until smooth. Strain through a sieve set over a bowl.

  26. Discard solids, cover soup and refrigerate.

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

  28. Pour soup around mousse and garnish with blueberries.


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