I made this Lemon Mousse with Blackberry Lavender Syrup in the spring for an event at my children’s school (looking at this website just makes me sad, we will miss this school so much). I made 200 mini-parfait versions of this dessert. They looked really cute in shot glasses with mini spoons tucked into them. If I can make 200 of these easily, I promise that you can make a normal amount even easier. This lemon mousse relies on whipped cream and white chocolate, instead of a traditional mousse that relies on eggs. I know that you can use pasteurized eggs, but I was not comfortable serving raw eggs to a group of this size. Not traditional, but delicious.
If I am quiet for the next few days, it is because we are working so hard over at The Creative Mama to get ready for our annual Creative Photographer event. If you want to be inspired, and maybe learn a thing or two about photography, stop by starting this Sunday. We have so many talented photographers sharing with us over the two week period, and giveaways, (sometimes 2 or 3 a day) that you will want to enter for sure. There might even be a food photographer that we all know and love on the schedule. I’ll give you a hint… she is French and maybe just published a book that we just might be giving away. Hmmm… stop by to enter to win a copy.
5 egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons lemon zest
pinch of salt
1/4 cup plus 2 2/3 cups heavy whipping cream
3.5 ounces high 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
Whisk together the egg yolks, sugar, lemon juice, zest, and salt.
Put the egg yolk mixture over a bowl of simmering water. Whisk the mixture until it thickens and a thermometer reads 160 to 170 degrees. It takes about 5 to 6 minutes. Let the lemon mixture come to room temperature.
In another bowl, mix together the white chocolate and 1/4 cup heavy cream. Put this bowl over the simmering water. Mix until it melts. Mix until smooth and let come to room temperature.
Whip the remaining 2 2/3 cup heavy cream until stiff peaks form.
Fold about a cup of whipped cream into the white chocolate mixture and the lemon mixture to lighten.
Marry both mixtures and fold in the rest of the whipped cream. Be gentle, you want this to be light and fluffy, not soupy.
Make the Blackberry Lavender Syrup by mixing together the sugar, water, and lavender in a large microwave safe bowl. Microwave on high for about 3 to 4 minutes, or until the sugar is dissolved. Whisk in the blackberry jam. Let the mixture sit for 20 minutes. Add lemon juice to taste. This syrup will keep for 2 week in the refrigerator.
Layer the mousse with the blackberry lavender syrup and blackberries.
The mousse can be made a day ahead of time, but I would not layer until you are getting ready to serve. The Blackberry Lavender Syrup comes from the gorgeous book Heartland by Judith Fertig.