Recipes - Thyme & Lavender Mousse
with Cherries
Ingredients
250ml double cream
2 tbsp sugar
1 tsp dried lavender
1 tsp dried thyme
1 gelatine leaf
2 egg whites
80g cherry jam
Prep time
20 minutes
Chilling time
1 hour
Serves 8 of 100ml
Method
- Put 125ml of double cream and 1 tbsp of sugar separately into two saucepans.
Bring to a simmer and add the lavender to one and the thyme to the other. - Soak and squeeze the gelatine leaf and add half into each pan, remove
from the heat and transfer to 2 bowls. - Whisk the egg whites to soft peaks and gently mix in with a spatula or metal spoon.
- Build the verrine using 2 piping bags and carefully add some of the cherry jam between each layer.
- Set in the fridge for 1 hour.
Advice
Don’t mix the eggs too much, a gentle folding action with a metal spoon or spatula keeps the mixture as light as possible.
Serving suggestion
Serve with parsnip ice cream,
Variation
These flavours are both rather strong so you could substitute one of them with vanilla, it’s less adventurous but also less risky if you have lots of people for dinner.
Franck Pontais Affiliates
