Tracee

3 egg yolks
4 whole eggs
2 Tablespoons runny honey
3 Tablespoons lavender sugar, (see method)
5 fl oz water
1/2 pint double cream
1/2 oz vegetarian gelatin
1 lemon, juice of
5 fl oz double cream for decoration

To make lavender sugar, take 3 heads of fresh lavender flowers and 1oz
caster sugar. Put them in food processor and whizz. Leave in an
airtight container for a week and then sieve out the flowers and use. You can
leave the flowers in if you like.

Mix the egg yolks and whole eggs in a large bowl. Warm the water in a
saucepan and pour in the honey and water so they dissolve to make a
syrup.

Add this to the eggs and put the bowl over a pan of simmering water.
Whisk with an electric beater until thick and mousse-like (this could
take about 10 minutes). Now remove from the heat and continue to whisk
until the bowl is .

Dissolve the gelatin in the lemon juice and add to the mousse. Lightly
whip the cream and add to the mousse. The cream should be the same
consistency.

Fold this all in gently. Then set the bowl on ice, stirring all the
time.
When at setting point, leave in the fridge.

When set, whip up the other cream and pipe rosettes on top of the
mousse.

Decorate with small rosebuds and lavender

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Trace

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