Lavender Cream
Lavender cream – a fresh summer treat in a glass. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp fresh or dried lavender flowers
- 200 ml Milk (3.5% fat)
- 2.5 sheets gelatin
- 1 large egg
- 2 tbsp honey (30 g)
- 0.5 Organic lemon
- 50 g whipping cream
Instructions
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1.
Wash the lavender and shake dry. Place 2 tbsp of flowers with the milk in a pot and bring to a boil. Set aside and let steep for 30 minutes.
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2.
Meanwhile, soak gelatin in plenty of cold water. Strain the milk, remove lavender pieces, and reheat. Squeeze out excess water from gelatin and dissolve it in the warm milk over low heat; do not boil. Set aside and allow to cool slightly. Wash the lemon hot, dry, grate, and zest.
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3.
Separate the egg: beat the whites until stiff. Whisk the yolk with honey over a double boiler until frothy. Add the warm milk in a thin stream while continuing to whisk. Season with lemon zest.
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4.
Beat the cream until stiff and gently fold it into the mixture along with the beaten whites. Transfer to a bowl or two small molds and refrigerate for at least 3 hours. Before serving, dust with remaining lavender flowers.
