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.

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.

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.