*  Exported from  MasterCook  *

                           Lavender Rose Mousse

Recipe By     : Emilie Boyd, Herb Quarterly #42
Serving Size  : 6    Preparation Time :0:00
Categories    : Mousse

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      qt            Red rose petals
   6                    Lavender flower spikes
   3      c             Water
   2                    Env Knox gelatin
   3      tb            Sugar
     1/2  pt            Whipping cream
   1      oz            Dark semi sweet chocolate
   2      dr            Red food color -- up to 3 dr

  Wash lavender and rose petals gently and place in pan. Cover with
  water and bring to boil. Reduce and simmer until petals lose color.
  Remove petals from water and bring water back to boil. Continue
  boiling the water until reduced to 1-1/2 cup liquid. Add sugar and
  gelatin; stir to dissolve. Remove from heat and let stand until
  cooled to room temperature. Beat whipping cream until stiff and add
  to rose water. Mix well adding a few drops of food coloring, if you
  wish. Pour into jello mold or individual cups. Refrigerate until
  set. Melt chocolate in double boiler. Unmold mousse and decorate by
  dribbling chocolate lightly over top or with chocolate leaves and
  rose petals.


                   - - - - - - - - - - - - - - - - - -