SINGLE-PORTION WITH A FLOREAL FLAVOUR
|LILLY NEUTRO||g 200|
|dried lavender flowers||g 15|
|liquid cream 35% fat - lightly whipped||g 1000|
Steep the lavander flowers in the water overnight.
Sieve the brew and combine to LILLY.
Gently combine to the lightly whipped cream to create a soft mousse.
Half-fill the silicone mould with the mousse and insert the frozen jelly, then spread another veil of mousse and cover with a layer of rollè.
Put in the blast chiller until frozen.
Remove from mould and glaze with the coloured MIRROR.
Place onto support made of shorcrust pastry and decorate as you like.