Lavender Mousse with Hokey Pokey and Blackberry Sauce
- 2 egg yolks
- ½ cup full fat milk
- ½ cup whipping cream
- 10g caster sugar
- 16 drops lavender
- Tbsp lavender flower heads
- 5 tbsp sugar
- 2 tbsp golden syrup
- 1 tsp baking soda
- 6g leaf gelatine
- punnet of blackberries
- 100g golden caster sugar
- 3 pineapple sage flowers (Salvia Elegans ‘Scarlet Pineapple’)
- silicone sheet
- non-stick milk pan
- strong clear plastic bag (for smashing hokey pokey)
Put aside 3 blackberries of different sizes.
Warm the rest of the blackberries in pan with sugar and water.
Reduce down, sieve, cool.
Pour into a pot, ready for plating-up.
Pour a little into the glass that it will be served in, put in freezer, set rest aside in fridge.
Put gelatine in ice water.
Bring milk to boil.
Put 1 egg yolk and 10g sugar into a bowl, mix.
Pour boiled milk into bowl and stir.
Pour back into pan, stirring and warming gently until crème anglaise is formed. Pour into bowl, put aside and mix gelatine into crème anglaise, set aside.
Whip ½ cup of cream (whipping cream) until stiff peaks and add lavender flower heads.
Fold cream into crème anglaise.
Pour mixture into cup that it will be served in (on top of frozen berry sauce).
Put in freezer for 20 minutes.
Heat the sugar and golden syrup slowly on a low heat for 2 minutes, stirring constantly (don’t let it burn).
Add baking soda, stir.
Immediately pour onto a silicone sheet (don’t fiddle with it!), leave to cool.
Put hokey pokey in a plastic bag and gently smash it into pieces.
Serve on a small square plate.
Make a line of blackberry sauce on the plate and place 3 fresh blackberries along it.
Place 1 piece of broken hokey pokey in the top of the mousse.
Put the cup with the mousse onto the plate.
Make a small pile of hokey pokey crumbs on the plate.
John Hawkesby’s wine recommendation
Champagne Charles Heidsieck Rose Reserve