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Ingredientes
- 3 x Egg yolks
- 4 whl Large eggs
- 2 Tbsp. Runny honey
- 3 Tbsp. Lavender sugar, (see method)
- 5 fl ounce water
- 1/2 pt Double cream
- 1/2 ounce Vegetarian gelatin
- 1 x Lemon, juice of
- 5 fl ounce double cream for decoration
Direcciones
- 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 desired.
- Mix the egg yolks and whole Large eggs in a large bowl. Hot the water in a saucepan and pour in the honey and water so they dissolve to make a syrup.
- Add in this to the Large eggs and put the bowl over a pan of simmering water. Whisk with an electric beater till thick and mousse-like (this could take about 10 min). Now remove from the heat and continue to whisk till the bowl is cool.
- Dissolve the gelatin in the lemon juice and add in to the mousse. Lightly whip the cream and add in 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 1051 | |
| Calories from Fat 839 | 80% |
| Total Fat 94.99g | 119% |
| Saturated Fat 53.0g | 212% |
| Trans Fat 0.0g | |
| Cholesterol 1091mg | 364% |
| Sodium 439mg | 18% |
| Potassium 782mg | 22% |
| Total Carbs 18.66g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.83g | 2% |
| Protein 35.67g | 57% |
