White chocolate mousse & lemon jelly with lavender (for 12 small dessert glasses) (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

White chocolate mousse

Ingredients Preparation
310 g cream 35%
45 g glucose
220 g melted white chocolate Callebaut Velvet CHW-R2241NV
Make a ganache and leave to cool.
220 g whipped cream Fold in.

Lemon jelly with lavender

Ingredients Preparation
210 g lemon puree Bring to the boil.
2 g lavender flowers Leave to infuse for 10 minutes.
150 g eggs
110 g sugar
Beat until frothy. Add the puree by passing it through a fine sieve and bring the mixture to the boil.
125 g butter
30 g gelatine mass
Remove from the heat and mix in. Leave to cool.
2 drops of lavender extract Add to the taste.

Simply divine marshmallow

Ingredients Preparation
200 g water
285 g sugar
96 g inverted sugar
Mix together and boil into a syrup at 110 °C.
120 g inverted sugar
16 g gelatine
80 g water
Mix in a blender. Pour over the syrup and whip.