Lemon and Lavender Mousse With Blueberry Soup

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READY IN: 4hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make mousse:
  • In a heatproof mixing bowl, combine sugar, lemon juice, butter, lavender,egg, and yolks.
  • Place over a pot of simmering water and cook, stirring constantly, until mixture thickens. Strain into a bowl set in a larger bowl filled with ice water and stir until mixture is cold and thickened.
  • Fold in whipped cream. Pour mixture into eight 5-ounce paper cups.
  • Freeze until firm, about 4 hours.
  • To make soup:
  • In a medium saucepan, combine blueberries, sugar, 1/4 room temperature water, lemon zest and juice, and cinnamon stick.
  • Bring to a boil; reduce heat to low and simmer about 15 minutes.
  • Let mixture cool for about 10 minutes.
  • Remove and discard cinnamon stick. Puree mixture in blender until smooth.
  • Strain through a sieve over a bowl. Discard solids, cover soup and refrigerate.
  • To serve, peel paper cups off mousse and place in shallow bowls. Pour soup around mousse and garnish with fresh blueberries.
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