Lavender Lemon Mousse

• 8 eggs (4 eggs and 4 yolks, save other 4 whites)
• 1 1/4 cup sugar
• 1/2 tsp salt
• juice and zest of 4 lemons
• 1 Tbs. lavender blossoms
• 1 cup cream
• 1 tsp vanilla

Whisk together 4 eggs, 4 yolks, and 1 cup sugar in a saucepan. Add salt and juice and zest; stir until smooth. Add in lavender blossoms.Cook over medium heat, stirring often, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine mesh strainer into a large bowl, and chill.

Whisk/mix egg whites and remaining sugar in a bowl until stiff peaks form; add to curd but don't stir yet. Whip cream and vanilla until stiff peaks form; add to curd mixture. Fold until combined. chill before serving.

The lavender is optional but delicious.

-during final mixing