White Chocolate Mousse With Lavender Extract And Blueberries

1. 1

   Soak the gelatin sheets.

2. 2

   Place part of the cream in a saucepan and bring to a boil. Remove from heat and add the chocolate and drained gelatin. Stir until completely dissolved. Set aside to cool.

3. 3

   Beat the rest of the cream with the sugar until it stiffens. Add the lavender extract and food coloring. Carefully mix into the chocolate mixture.

4. 4

   Beat the eggs until peaks are formed and carefully fold into the cream mixture.

5. 5

   Pour into ramekins and refrigerate for a few hours. Decorate with the blueberries to serve.

* Per serving · 4 servings · Values may vary.

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