Recipe for Lavender Blackberry

Prepare the perfect blackberry mousse: cook the sugar and water to 120°C, pour over the egg yolks and whisk. After cooling, add the juice mixed with gelatin (the mixture must be cold) and then the whipped cream. Pour into molds and freeze.

Prepare the lemon lavender cubes: rehydrate the gelatin in cold water. Bring all the other ingredients to a boil. Strain, add the gelatin, and pour into molds. Let set in the freezer.

Prepare the cookie dough: cream the butter, sugar, and salt. Add the egg and flour. Roll out to 5mm thick, chill for 15 minutes in the fridge, cut into circles, and bake for 15 minutes at 180°C.

Blackberry cream: heat the puree, add the sugar, pectin, and cornstarch. Bring to a boil and blend. Add the butter at 50°C while blending for 1 minute. Transfer to a piping bag and set aside for assembly.

Prepare the glaze: rehydrate the gelatin and bring the puree, glucose, water, and lavender to a boil. Add the sugar and pectin mixture, and bring to a boil again. Add the coating and the coloring, blend, and strain. Reserve at 50°C.

Prepare the tuile: mix everything together and blend. Transfer to a piping bag and cook in a hot skillet.

To finish: Plating: Unmold the blackcurrant parfait, glaze it and place it on a cookie in the center of the plate. Make dots of creamy filling, add fresh blackcurrants, and place 2 lemon cubes. Lay the wafer and decorate with borage flowers. Optionally, add meringue discs.