Material
White Chocolate Lemon Mousse.
5 egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons lemon zest
a pinch of salt
1/4 cup plus 2 2/3 cups heavy whipping cream
3.5 oz good quality white chocolate (I used Callebaut).
Blackberry Lavender Syrup.
1 cup sugar
3/4 cup water
1 teaspoon dried lavender leaves
1 cup blackberry jam
fresh lemon juice
Blackberries for layering and garnish
illustrate
Whisk together egg yolks, sugar, lemon juice, lemon zest, and salt.
Put the egg yolk mixture in a bowl of boiling water. Stir the mixture until it thickens and the thermometer reads 160 to 170 degrees. This takes about 5 to 6 minutes. Let the lemon mixture come to room temperature.
In another bowl, combine white chocolate and 1/4 cup heavy cream. Put this bowl on top of boiling water. Stir until melted. Stir until smooth and allow to come to room temperature.
Whip the remaining 2 2/3 cups heavy cream until stiff peaks form.
Pour about a cup of whipped cream into the white chocolate mixture and lemon mixture to lighten.
Whisk the two mixtures together and fold together the rest of the whipped cream. The action is gentle, you want it to be light and fluffy, not soupy.
To make blackberry lavender syrup, combine sugar, water, and lavender in a large microwave-safe bowl. Microwave on high for about 3 to 4 minutes, or until sugar is dissolved. Add blackberry jam. Let the mixture sit for 20 minutes. Add lemon juice to taste. This syrup will keep for 2 weeks in the refrigerator.
Spread blackberry lavender syrup and blackberries over the mousse.
The mousse can be made a day ahead, but I don’t layer it before it’s ready to serve.
