Lavender lime mousse

Ingredients: (for 4 portions) 20 lavender stems with their leaves and petals,
200 ml whipped cream, 300g strained yoghurt,
200g curd chese, 125g icing sugar, 1 tbsp lime juice


  • Simmer the lavender and the cream in a pot. Remove from the oven
and leave to cool overnight in the fridge.
  • Stir in the yoghurt, curd cheese, icing sugar, and lime juice. Strain the cream, beat until stiff and still in the yoghurt.
  • Put the mixture into a shallow bowl and freeze for 3-4 hours. Stir frequently.

My tip: garnish with some lavender petals.

Have fun cooking and bon appetit!
Yours, Paul Edlinger

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