Lemon and Lavender Mousse With Blueberry Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Found this on a site and want to post before I lose the copy. I am notorious with paper copies, I lose evertything. Ingredients:
1 cup sugar |
1/2 cup fresh lemon juice |
8 tablespoons unsalted butter, cut into 8 pieces |
1 large egg, plus 4 large egg yolks |
1 tablespoon lavender flowers (fresh or dry) |
3/4 cup heavy cream, whipped |
2 cups fresh blueberries, plus additional fresh for garnish (or unthawed frozen) |
1/4 cup water, room temperature |
1/3 cup sugar |
1 teaspoon grated lemon zest |
1 tablespoon fresh lemon |
1 cinnamon stick |
Directions:
1. To make mousse:
2. In a heatproof mixing bowl, combine sugar, lemon juice, butter, lavender,egg, and yolks.
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. Fold in whipped cream. Pour mixture into eight 5-ounce paper cups.
5. Freeze until firm, about 4 hours.
6. To make soup:.
7. In a medium saucepan, combine blueberries, sugar, 1/4 room temperature water, lemon zest and juice, and cinnamon stick.
8. Bring to a boil; reduce heat to low and simmer about 15 minutes.
9. Let mixture cool for about 10 minutes.
10. Remove and discard cinnamon stick. Puree mixture in blender until smooth.
11. Strain through a sieve over a bowl. Discard solids, cover soup and refrigerate.
12. 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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