Lavender Cream with Raspberries

Ingredients

• 6 sprigs lavender (with flowers)
• 400 ml milk (3.5% fat)
• 5 sheets of white gelatin
• 3 eggs (very fresh)
• 80 g lavender honey
• 0.5 untreated organic lemon
• 100 g whipping cream
• 400 g fresh raspberries
• 2 tsp raw cane sugar powder for dusting (ca. 10 g)
• lavender buds (for garnish)

Instructions

1. 1.

   Wash and dry the lavender, then shake off excess water. Trim the flowers and remove the leaves. Combine both with milk in a pot and bring to a boil. Set aside and let steep for 30 minutes.

2. 2.

   Meanwhile, soak gelatin in plenty of cold water. Strain through a sieve, discard lavender pieces, and reheat the milk. Squeeze out excess water from gelatin and dissolve it in the warm milk over low heat without boiling. Set aside to cool slightly. Wash lemon hot, dry, and zest.

3. 3.

   Separate eggs; beat whites until stiff peaks form. Whisk yolks with honey over a double boiler until frothy. Gradually pour warm milk into the mixture while whisking continuously. Season with lemon zest.

4. 4.

   Beat cream until stiff peaks form and fold into the custard. Pour into a large bowl or four ramekins and chill for at least 3 hours.

5. 5.

   Wash, dry, and pat raspberries. Dust them with powdered sugar and place in small bowls. Serve the lavender cream topped with lavender buds alongside the raspberry bowls.