If you’re looking to impress your guests with an elegant dessert, look no further than our French-inspired White Chocolate-Lemon Mousse With Blackberry-Lavender Syrup.
Provence in southeast France is not only known for its fantastic rosé wines but also for its sun-drenched markets and vibrant cuisine. In fact, it is home to well-known dishes such as bouillabaisse, Niçoise salad, and the very colorful ratatouille. When I first visited the region many years ago, what impressed me the most, however, were its sprawling fields of lush, fragrant lavender. Driving past these postcard-worthy panoramas was not enough, and I often stepped out simply to breathe in the soothing aromas and take in the magnificent beauty of those fragile purple flowers against the deep-blue sky.
Soon enough I noticed that lavender was more than a visual spectacle, though. Logically, in this part of the country, it was used in everything from toiletries to cooking. I tried cookies with dark chocolate and lavender, strawberry jam with lavender, lavender ice cream, lavender crème brûlée, and even lavender liqueur. To say that I instantly became smitten with this aromatic plant would be an understatement. So I bought myself a bag of culinary lavender and went on an experimental quest with these tiny dried buds.
One of the recipes I dreamed up was this white chocolate-lemon mousse. Not only does it call for white chocolate (one of my food addictions), but it makes use of lavender in a subtle and elegant way. The mousse’s cloud-like texture and lemony tang are complemented by a delightfully fruity and floral blackberry and lavender syrup. The result is a dessert that feels like a kiss of sunshine. You’ll want to keep this one in mind the next time you’re looking to serve something that is both impressive and delicious!
On cooking with lavender
Cooking with lavender is easy and guaranteed to give your dishes a dash of flair, but there are a few things you should keep in mind. The most important thing is to use unsprayed lavender that is meant for cooking. Do not, I repeat, do NOT use the chemically treated stuff that’s used in potpourri! You can find food-grade organic lavender online or in delicatessens and specialized food stores.
It is also imperative to bear in mind that dried lavender can be incredibly strong and very quickly overpower a dish. It has a herbaceous, slightly minty-peppery taste and an aroma that’s somewhat reminiscent of rosemary. Use a light hand when first trying it in a recipe, remembering that in the case of lavender, less is definitely more.
Lavender can be used to infuse sugar and salt, in marinades, spice rubs, baking, syrups, and so much more. It pairs exceptionally well with citrus as well as creamy flavors, which is why it’s so incredibly irresistible in this dessert.
How do I store leftovers?
Though the syrup can be made in advance and will keep well in an airtight container in the fridge for up to 1 week, it is best to serve the mousse soon after it’s made, as it will rapidly lose its light and airy texture.
Serving suggestions
This mousse is the perfect way to end an elegant French-inspired dinner. Keep things light and serve our classic French Omelette with The Best Ratatouille and a loaf of Boule Bread. If you eat meat, it will be a grandiose finale to a dinner of Grilled Lamb Chops, buttered peas with bacon and shallots, and a side of our creamy Crock-Pot Au Gratin Potatoes. Don’t forget a bottle of rosé!
White Chocolate-Lemon Mousse With Blackberry-Lavender Syrup
Ingredients
For The White Chocolate-Lemon Mousse:
- 5 egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 teaspoons lemon zest
- Pinch of salt
- 3 1/2 ounces high-quality white chocolate chopped
- 3 cups heavy whipping cream divided
For The Blackberry-Lavender Syrup:
- 1 cup sugar
- 3/4 cup water
- 1 teaspoon dried lavender
- 1 cup blackberry jam
- Fresh lemon juice
- 1 cup fresh blackberries for garnish
Instructions
To Make The White Chocolate-Lemon Mousse:
- 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 170°F. It takes about 5 to 6 minutes. Let the mixture cool to room temperature.
- In the meantime, mix together the white chocolate and 1/4 cup of heavy cream in another bowl. Put this bowl over the simmering water. Stir until the chocolate melts and mixture is smooth, about 3 minutes. Cool to room temperature.
- Whip the rest of the heavy cream until stiff peaks form.
- Divide 1 cup of whipped cream between the white chocolate mixture and the lemon mixture, folding it in gently.
- Combine both mixtures and fold in the rest of the whipped cream. Be gentle, you want this to be light and fluffy.
To Make The Blackberry-Lavender Syrup:
- Mix the sugar, water, and dried 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 stand for 20 minutes. Add lemon juice to taste.
- To serve, layer the mousse with the blackberry-lavender syrup and the fresh blackberries.
Fabulous recipe! Easy to follow and delicious. The balance of flavors was perfect – lots of pop from the lemon and just sweet enough – and the texture was light and creamy. I piped the mousse into cups and served it with shaved chocolate, but I bet the blackberry sauce is sublime too. Oh I also made a half batch using 3 egg yolks and it was perfect for 4 servings.
Thanks for reading! Glad to hear you enjoyed this recipe.