Yogurt Flan with Lavender and Blueberries

Ingredients

• 5 fresh egg yolks
• 100 g lavender honey
• 250 g plain yogurt
• 7 sheets of white gelatin
• 250 ml Whipping Cream
• fresh blueberries
• lavender buds (for garnish)

Instructions

1. 1.

   Beat the egg yolks with a stand mixer until thick and pale, gradually whisk in the honey; continue beating for 10 minutes until a nearly white, thick custard forms, then fold in the yogurt.

2. 2.

   Soak the gelatin in cold water, gently heat it in a saucepan over medium heat until dissolved, stir in 2 tablespoons of the yogurt mixture, and add to the remaining batter.

3. 3.

   Whip the cream until stiff peaks form, fold into the batter, pour into small molds, and chill in the refrigerator for about 4 hours until set.

4. 4.

   Before serving, briefly place the molds in warm water, remove them, and garnish with fresh blueberries and lavender buds.