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Fresh blackberry and vanilla pudding dessert in elegant white bowls with berry syrup drizzle.

White Chocolate-Lemon Mousse With Blackberry-Lavender Syrup

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Standing Time 20 minutes
Total Time 53 minutes
Course Dessert
Cuisine French Inspired
Servings 8 servings
Calories 681 kcal

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.
    Six eggs and lemon zest in a stainless steel mixing bowl, ready for baking or cooking.
  • 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.
    Whisking eggs in a blue saucepan on stove for baking or cooking.
  • 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.
    Cream melting in a stainless steel saucepan on a stovetop.
  • Whip the rest of the heavy cream until stiff peaks form.
    Creamy batter being prepared in mixing bowls for baking or cooking.
  • Divide 1 cup of whipped cream between the white chocolate mixture and the lemon mixture, folding it in gently.
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  • Combine both mixtures and fold in the rest of the whipped cream. Be gentle, you want this to be light and fluffy.
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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.
    Lavender sprinkles on water, microwave in kitchen, whisking lemon and blueberry mixtures, pouring blueberry syrup, and squeezing lemon for baking.
  • To serve, layer the mousse with the blackberry-lavender syrup and the fresh blackberries.
    Fresh blackberry and raspberry cheesecake topped with berry sauce in white ramekin, classic dessert recipe.

Nutrition

Calories: 681kcalCarbohydrates: 80gProtein: 6gFat: 39gSaturated Fat: 24gSodium: 56mgFiber: 2g
Keyword lemon mousse
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