Serve with fresh raspberries or poached peaches.
Ingredients
Serve with fresh raspberries or poached peaches.
- 10 stalks of lavender (2 tsp buds if already off the stalk)
- 300ml (½ pint) double or regular cream
- 40g (1½ oz) honey
- 1 sheet of gelatine
- Fresh raspberries or poached peaches, to serve
Method
- Pick the flower buds from the lavender stalks and place in a saucepan with the cream and honey. Place on a medium heat and bring just to the boil, then remove from the heat and allow to infuse for 10 minutes.
- Soften the gelatine in cold water for 3 minutes.
- Rewarm the cream mixture and drop in the squeezed-out gelatine sheet, stir to dissolve, then sieve and divide into four serving glasses or little pots. Leave in the fridge to set for about 3 or 4 hours.
- Serve with fresh raspberries or poached peaches.
