Lavender Lemon White Chocolate Mousse with Marjoram Sea Salt Accent
Light yet indulgent dessert!
SERVES: 4-6 YIELD: 4¾ cups
Wine Pairing: 2016 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley
PREP TIME: 5 minutes COOK TIME: 10 minutes TOTAL TIME: 15 minutes + 3 hours refrigeration
INGREDIENTS
- 1½ cups heavy whipping cream
- ½ cup 2016 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley
- ½ lemon juiced, about 2 Tbsp.
- 2 Tbs. + 1 tsp. GC Napa Valley Natural Lemon Olive Oil
- 1 Tbs. GC Napa Valley Natural Culinary Lavender Flower Kernels, crushed
- 2 cups white chocolate chips, good quality
- 4 egg yolks, medium organic
- ½ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper, divided
- ½ tsp. GC Napa Valley Natural Marjoram Finishing Sea Salt , divided
- Optional garnish: 4 medium size fresh basil leaves
TO PREPARE
- Add the following to a medium saucepan and whisk well: heavy whipping cream, Chardonnay, lemon juice, 2 Tbsp. Lemon Olive Oil, and crushed Lavender Flower Kernels. Heat the mixture over medium heat until hot, not boiling. Remove from heat. • Put the white chocolate chips and egg yolks in a blender. Turn blender on to its lowest setting, slowly add the heated mixture and blend until smooth.
- Pour into your favorite dessert glasses, martini glasses, shot glasses, etc… Refrigerate 3 hours.
- Just before serving, chiffonade the basil. Stack the cleaned, dried leaves. Roll them lengthwise tightly, like a cigar. Using a sharp knife, slice the roll crosswise thinly. This creates delicate basil ribbons.
TO SERVE
Drip 1/8 tsp. Lemon Olive Oil on top of each serving, followed by a small pinch of Lemon Tellicherry Pepper and Marjoram Finishing Sea Salt. Garnish with a few basil ribbons.
SHOPPING LIST
- 1 pint heavy whipping cream
- 1 lemon
- 1 lb. white chocolate chips, good quality
- 1 dozen medium organic eggs (need 4 yolks)
- Optional garnish: 4 medium size fresh basil leaves