Lemon And Lavender Mousse With Blueberry Soup

1. 1

   To make mousse:

2. 2

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

3. 3

   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.

4. 4

   Fold in whipped cream. Pour mixture into eight 5-ounce paper cups.

5. 5

   Freeze until firm, about 4 hours.

6. 6

   To make soup:

7. 7

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

8. 8

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

9. 9

   Let mixture cool for about 10 minutes.

10. 10

    Remove and discard cinnamon stick. Puree mixture in blender until smooth.

11. 11

    Strain through a sieve over a bowl. Discard solids, cover soup and refrigerate.

12. 12

    To serve, peel paper cups off mousse and place in shallow bowls. Pour soup around mousse and garnish with fresh blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.