Lavender Mousse with Strawberries

Soak the gelatin. Boil water, sugar and finely chopped lavender leaves and strain the syrup. Melt the cooking chocolate in a bain-marie, add the syrup, the yolks and the egg and beat until warm. Squeeze the gelatine and add it. When cooled, whip the mixture, carefully fold in the whipped cream and place in the refrigerator for at least three hours.

Preheat the oven to 180 degrees for the flaky pastry. Put the powder, almond semolina, flour and vanilla sugar in a suitable bowl. Add butter, egg whites and lukewarm milk and stir thoroughly. Spread this almost liquid mixture very thinly with a round template on a baking tray lined with parchment paper. Bake the pancakes in the heated oven until golden brown.

Carefully remove from the parchment paper and cool.

To serve, cut the strawberries into slices. Place a leaf with a little bit of lavender mousse in the middle of the plate. Repeat this process until a turret is formed. Then press the strawberry slices into the mousse. Crush the remaining fruit, season with sugar and garnish the mouse with it.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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