LAB X KITCHEN THERAPY X THE KITCHEN TRAIL   There’s chocolate, lovely bergamot earl grey tea and soothing lavender. Immerse them together into a lovely rich mousse and you’ve got yourself a real winner. Eggless mousse of any sort is daunting for many, including myself. Doesn’t matter how many times I’ve got it right and the recipe is sure shot, a part of me is terrified until the moment of serving. But when you’re teamed with the fancy baker Riddhi, a boost of confidence overpowers it all and I said yes, let’s do it. This is a super fancy version, with milk steeped in lovely Earl Grey tea (overnight), whisked with dark chocolate and lavender notes and sprinkled with some sea salt… a few bites won’t be enough. As a part of the first Afternoon Tea menu at LAB, this mini cup of heaven received rave reviews – which is the most rewarding feeling in the world! Psst.. have you been in for the new menu? Reserve your table now! Photography & Styling: The Kitchen Trail The Recipe Serves 12 Ingredients 1/2 cup milk, boiling 3 earl grey tea bags 250g dark chocolate 1 tsp vanilla extract 1 tsp lavender extract 250ml cream pinch of salt sea salt and lavender buds Instructions Steep the tea in warm milk and leave it overnight to make it strong Strain tea and add this mixture with vanilla into chocolate Stir to melt the chocolate Gently warm the cream (make sure not to boiling point) Remove from heat and pour into chocolate mixture Stir to ensure all chocolate melted through and smooth Add pinch of salt Pipe into cups Set in refrigerator for at least 2 hours Before serving, sprinkle a little bit of sea salt and lavender buds