NOURISH HEALTH + TASTE + STYLE

Directions

Mousse

Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in a stainless steel bowl. Set the bowl over a small saucepan of simmering water. Whisk until the mixture thickens, where it sticks to the back of a spoon and a thermometer inserted into the mixture reads about 160°F - this should take about 10-12 minutes to thicken. Transfer lemon curd to another bowl and allow to cool.

Combine whipping cream and vanilla in a cold mixing bowl and beat using an electric mixer until peaks form, about 4 to 5 minutes. Gently fold whipping cream into the lemon curd.  Refrigerate until ready to serve. 

Garnish with shaved dark chocolate.

Shortbread

In a medium mixing bowl, whisk together powdered sugar, cocoa powder, salt, lavender, cayenne and thyme. Using an electric beater cream butter, sugar and vanilla.  Transfer to a food processor and add in flour mixture slowly, half at a time.  Pulse gently until crumbs form.  Add remaining flour mixture and pulse until a ball of dough forms.  Divide dough in half. Roll each half into a log, about 6 inches long or so – make sure log is squared at edges rather than rounded. Wrap logs in plastic and refrigerate for 2 hours or overnight.

Preheat to 325°F and place oven racks on 3rd and bottom rung.  Place about 1/4 to 1/3 cup of sanding sugar on a piece of parchment paper and roll each log so that each side is well-coated.  Cut each log into slices, about 1/3 inch thick.  Place slices on 2 cookie sheets, about 1/2 inch apart. Bake for 9 to 10 minutes and reverse baking sheets in oven. Reverse baking sheets and bake 9 to 10 minutes more until golden brown.  Transfer shortbread to a rack and allow to cool.

Directions

Preheat oven to 350F. 

Sift flours and whisk in baking powder and salt.  Using an electric mixer, cream together butter and 1 cup and 1 tbsp sugar until light and fluffy.  Add in eggs, one at a time.  Add in lemon zest, yogurt, vanilla and almond extracts and rosewater.  Slowly incorporate flour mixture until well-blended.  Gently fold in dried rose petals.  

Grease a 9x5 loaf pan and line pan with parchment paper.  Pour batter into pan and top with almond slices and sprinkle with remaining sugar.

Bake for 60 to 70 minutes until golden brown and a toothpick or tester comes out clean.  Drizzle with rosewater simple syrup if desired. 

*Rosewater Simple Syrup - simmer 1/4 cup sugar, 1/4 cup water and 2 to 3 tsp rosewater until sugar dissolves completely.  Store remaining syrup up to 2 weeks.