Chocolate Mousse + Lavender Crémeux + Berry Compote = Bliss.

I won't lie. This is about to get complicated. At times like this, I wish I had another set of hands, an assistant and more rubber spatulas. But, alas, still me in my tiny kitchen.

This dessert should have an official name, but it doesn't. Comments are always welcome so if you can think of a good one, let me know.  The recipe is from Michel Roux's Desserts book.  He's a magician.

This dessert officially has four parts: chocolate genoese (or genoise), berry compote, lavender infused crémeux, and chocolate mousse. Technically, there is also a fifth part: the creme anglaise that goes into the mousse. Set aside half a day for this one.

Berry compote

• 200 g caster sugar

• 400 g mixed berries (raspberries, blueberries, currants, strawberries, etc. Your choice.)

• Juice of 1 lemon

In a saucepan, dissolve sugar in water over medium heat. Bring to a boil. Reduce to simmer and add berries (add in order of ripeness, most fragile last). Poach for 2 minutes and set aside to cool. Strain berries and return sy…