Lavender Mousse Verrine

Lavender Mousse Verrine

Dried lavender, fresh lemon juice, mascarpone cheese, and blackberry preserves combine to create a delicious dessert. 

Lavender Mousse Verrine
Serves: approximately 6
 
Ingredients
  • ⅓ cup vodka
  • 3 tablespoons dried lavender, divided
  • ½ cup heavy whipping cream
  • ⅓ cup confectioners’ sugar
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon vanilla bean paste
  • 2 ounces mascarpone cheese
  • 3 tablespoons granulated sugar
  • 2 tablespoons blackberry preserves
  • Garnish: fresh lavender flowers
Instructions
  1. In a small saucepan, bring vodka and 2 tablespoons dried lavender to a simmer over medium-low heat. Cook until mixture reduces to 2 tablespoons. Strain mixture, discarding lavender. Let cool completely.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat together cooled lavender extract, cream, confectioners’ sugar, lemon juice, and vanilla bean paste until soft peaks form. Add mascarpone, and beat until stiff peaks form.
  3. In a spice grinder, pulse together granulated sugar and remaining 1 tablespoon dried lavender until combined.
  4. Divide blackberry preserves among 6 verrine glasses.
  5. Transfer lavender mousee to a piping bag fitted with a small open-star tip (Ateco #18). Pipe mousse over preserves to fill glasses. Sprinkle with lavender sugar.
  6. Garnish with fresh lavender flowers if desired. Serve immediately or refrigerate and serve within 2 hours.

 

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