LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP

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Lemon and Lavender Mousse With Blueberry Soup image

Found this on a site and want to post before I lose the copy. I am notorious with paper copies, I lose evertything.

Provided by Brisket in Roses

Categories     Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 341.5, Fat 20.5, SaturatedFat 12.6, Cholesterol 87.5, Sodium 19.5, Carbohydrate 40.6, Fiber 1, Sugar 37.4, Protein 1.7

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