Blackcurrant mousse, lemon posset, fresh mango jam and lemon and lavender shortbread

For the blackcurrant mousse

• Soak the gelatine leaves in cold water.
• Pour the blackcurrant purée into a large bowl.
• Bring to simmer half of the double cream with the caster sugar in a little pan. Press the soaked gelatine leaves in your hands and dissolve into the hot cream with a wisk. Put aside.
• Beat the egg whites into soft peaks.
• Mix together the hot cream and the blackcurrant purée. Fold gently the egg whites into the mix and pipe the mousse into individual glasses.
• Leave in the fridge for at least 2 hours in order to set.

For the lemon Posset

• Bring to simmer the double cream with the caster sugar and stir for 2 to 3 minutes until the sugar is all dissolved.
• Remove from the heat to cool slightly and add the lemon juice. Wisk to make sure the lemon juice is well incorporated and leave aside to cool for 15 minutes.
• Pour on top of the blackcurrant mousse and put it back in the fridge.

For the fresh mango jam

• Proceed as a normal jam and chill.

For the lavender and lemon shortbread

• Mix the ingredients all together in a bowl starting with the flour, sugar and butter.
• Add the lemon zest and the dry lavender at the end. You should now have a dough.
• Roll the dough between two layers of cling film until 8 to 9mn thickness.
• Let rest in the fridge for one hour and cut the biscuit to size.
• Cook in a hot oven at 180C for 10 to 15 minutes or until just golden brown.
• Leave to cool down and serve with the mousse.