“Mediterranean Sea Breeze Lemon Mousse – A Paleo Dessert”

Allergens

Eggs, N/A

Ingredients

• 4 large eggs, separated
• 1/2 cup raw honey
• 1/4 teaspoon sea salt
• Zest and juice of 3 organic lemons
• 1 tablespoon dried lavender buds
• 1/2 cup fresh basil leaves, chopped
• 1 tablespoon lemon zest, for garnish
• 2 drops pure lemon essential oil (food grade)

Instructions

1. In a large bowl, beat egg yolks until pale and creamy. Add raw honey, sea salt, lemon zest, and juice of two lemons mix well.
2. In another bowl, combine dried lavender buds with chopped fresh basil leaves. Infuse the mixture into the lemon honey mixture by allowing it to sit for 10 minutes.
3. In a separate clean bowl, beat egg whites until stiff peaks form.
4. Fold the beaten egg whites into the infused lemon honey mixture gently but thoroughly.
5. Add two drops of food grade lemon essential oil and mix well.
6. Pour the mousse into individual serving dishes and refrigerate for at least 4 hours or until set.
7. Garnish with a sprinkle of lemon zest before serving.

Chef’s Insight

The combination of lavender and lemon is a classic French pairing, while the addition of basil adds an unexpected twist.

Notes

For a different texture, try replacing a portion of the egg whites with whipped coconut cream. - To add a touch of crunch, sprinkle the top of the mousse with toasted almond slivers before chilling.