Yield: 1 servings
|3 \N||Egg yolks|
|4 \N||Whole eggs|
|2 tablespoons||Runny honey|
|3 tablespoons||Lavender sugar; (see method)|
|5 \N||Floz water|
|½ pint||Double cream|
|½ ounce||Vegetarian gelatin|
|1 \N||Lemon; juice of|
|5 \N||Floz double cream for decoration|
To make lavender sugar, take 3 heads of fresh lavender flowers and 1oz caster sugar. Put them in food processor and whizz. Leave in an airtight container for a week and then sieve out the flowers and use. You can leave the flowers in if you like.
Mix the egg yolks and whole eggs in a large bowl. Warm the water in a saucepan and pour in the honey and water so they dissolve to make a syrup.
Add this to the eggs and put the bowl over a pan of simmering water. Whisk with an electric beater until thick and mousse-like (this could take about 10 minutes). Now remove from the heat and continue to whisk until the bowl is cold.
Dissolve the gelatin in the lemon juice and add to the mousse. Lightly whip the cream and add to the mousse. The cream should be the same consistency.
Fold this all in gently. Then set the bowl on ice, stirring all the time.
When at setting point, leave in the fridge.
When set, whip up the other cream and pipe rosettes on top of the mousse.
Decorate with small rosebuds and lavender.
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Carlton Food Network
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