Lavender Mousse Cake

Flavor: Original; Technique: Baked; Time: One hour; Difficulty: Easy.

Step-by-Step Cooking Instructions for Lavender Mousse Cake

Soak gelatin sheets in ice water until softened.

Place digestive biscuits in a thick plastic bag and crush into powder using a rolling pin.

Melt butter over a double boiler, add crushed digestive biscuit crumbs and mix well.

Pour into a mousse ring, press firmly at the bottom, and refrigerate to set.

Heat milk until slightly bubbling.

Remove from heat, add softened gelatin sheets, and let the residual heat melt the gelatin sheets.

Divide the milk into two portions, add white chocolate to one and dark chocolate to the other, and melt.

Whipping cream with caster sugar until soft peaks form.

Divide whipped cream into two portions, fold in white chocolate and dark chocolate mixtures separately.

Pour into piping bags.

Cut a small opening in the piping bags and pipe the black and white chocolate mousse mixtures evenly into the mousse ring.

Use a toothpick to draw an S shape along the center line, then draw a line upwards along the center line to create a floral pattern.