- Lemon and Lavender Mousse
Serves 8 1 cup sugar
1/2 cup fresh lemon juice
8 tablespoons butter, cut into 8 pieces
1 large egg
4 large egg yolks
1 tablespoon dried or fresh lavender blossoms
3/4 cup heavy cream, whipped
2 cups fresh blueberries
1/3 cup sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 cinnamon stick
In a heatproof mixing bowl, combine sugar, lemon juice, butter,
egg, egg yolks and lavender. Place over a pot of simmering water
and cook, whisking constantly, until mixture thickens enough to
coat the back of a spoon. Strain into a bowl set in a larger bowl
of ice water and stir until cold and thickened. Fold in whipped
cream. Pour mixture into each of eight 5-ounce paper cups. Freeze
until firm, about 4 hours.
In a medium saucepan, combine blueberries, sugar, 1/4 cup tepid
water, lemon zest, lemon juice and cinnamon stick. Bring to a boil,
15 minutes. Let mixture cool
minutes. Remove and discard cinnamon stick. Puree blueberry mixture
in a blender until smooth. Strain through a sieve set over a bowl.
Discard solids, cover soup and refrigerate.
To serve, pool paper cups off mousse and place in shallow bowls.
Pour soup around mousse and garnish with blueberries.
