Servings: Serves 8
To make mousse: In a heatproof mixing bowl, combine sugar, lemon juice, butter, egg, egg yolks and lavender. Place over a pot of simmering water and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon. Strain into a bowl set in a larger bowl of ice water and stir until cold and thickened. Fold in whipped cream. Pour mixture into each of eight 5-ounce paper cups. Freeze until firm, about 4 hours.
To make soup: In a medium saucepan, combine blueberries, sugar, 1/4 cup room temperature water, lemon zest, lemon juice and cinnamon stick. Bring to a boil; reduce heat to low and simmer 15 minutes. Let mixture cool 10 minutes. Remove and discard cinnamon stick. Puree blueberry mixture in blender until smooth. Strain through a sieve set over a bowl. Discard solids; cover soup and refrigerate.
To serve, peel paper cups off mousse and place mousse in shallow bowls. Pour soup around mousse and garnish with blueberries.
From the July 2006 issue of O, The Oprah Magazine
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