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Lavender Lemon Mousse with Sherry & BC Huckleberries

Light and fragrant with a zippy kick of booze at the bottom, what more could you want? Great summer dessert, especially, with the lavender flowers blooming right now. Substitute salmonberries, blueberries or raspberries if you don’t have huckleberries.

Serves 14 small portions
2 Cups whipping Cream – whip to stiff peaks
1 cup yogurt
1/4 cup lemon juice
1 Tbs grated lemon rind
1/4 cup sugar
1/2 cup – 3 cups berries (I used 1/2 cup for the one in the picture)
1 Tbs lavender flowers, in fine pieces
1/3 cup Amontillado Sherry ( or whatever booze you like, experiment)

Stir together yogurt, lemon juice, rind, 1/2 of the lavender flowers and sugar. Fold the cream into the yogurt mixture (don’t overmix). Pour booze of your choice into the bottom 14 glasses with a tsp of berries.
If you are using a sour berry like huckleberries, dust them with a bit of sugar to taste
Then, spoon the rest of the mixture and berries into glasses in alternating layers. Dust the top with lemon rind and lavender flowers. Eat right away or chill.