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Blackcurrant mousse, lemon posset, fresh mango jam and lemon and lavender shortbread


For the blackcurrant mousse

  • Soak the gelatine leaves in cold water.
  • Pour the blackcurrant purée into a large bowl.
  • Bring to simmer half of the double cream with the caster sugar in a little pan. Press the soaked gelatine leaves in your hands and dissolve into the hot cream with a wisk. Put aside.
  • Beat the egg whites into soft peaks.
  • Mix together the hot cream and the blackcurrant purée. Fold gently the egg whites into the mix and pipe the mousse into individual glasses.
  • Leave in the fridge for at least 2 hours in order to set.


For the lemon Posset

  • Bring to simmer the double cream with the caster sugar and stir for 2 to 3 minutes until the sugar is all dissolved.
  • Remove from the heat to cool slightly and add the lemon juice. Wisk to make sure the lemon juice is well incorporated and leave aside to cool for 15 minutes.
  • Pour on top of the blackcurrant mousse and put it back in the fridge.


For the fresh mango jam

  • Proceed as a normal jam and chill.


For the lavender and lemon shortbread

  • Mix the ingredients all together in a bowl starting with the flour, sugar and butter.
  • Add the lemon zest and the dry lavender at the end. You should now have a dough.
  • Roll the dough between two layers of cling film until 8 to 9mn thickness.
  • Let rest in the fridge for one hour and cut the biscuit to size.
  • Cook in a hot oven at 180C for 10 to 15 minutes or until just golden brown.
  • Leave to cool down and serve with the mousse.


Serving Suggestion

This is one of my favorite desserts. The sharpness of the lemon cuts through very well with the blackcurrant mousse. Although it might look a bit heavy, it’s actually a very light sweet desert, lovely accompanied with a cool and sweet Sauternes.

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