Lemon And Lavender Mousse With Blueberry Soup - cooking recipe

Ingredients

For Mousse
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
For Blueberry Soup
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

Preparation

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.