I love the smell and the hint of lavender in desserts. They are a long-lasting flowering herb in the garden making lavender one of my favorites. A flower that is edible (no sprays) how neat! See also Whipping Cream Eight Ways.
Lavender Whipped Cream
- 1 cup heavy cream
- 2-3 tbsp. fresh lavender flowers (use with caution as the flowers can be very strong and could overpower the cream)
- 1 tbsp. sugar (or to taste)
In a small bowl, combine cream and fresh lavender. Cover and refrigerate for 8 hours.
Comment: Recently when I made this recipe again I used 1-1/2 tbsp. lavender flowers and I left it in the refrigerator for about 18 hours. It turned out perfect – just a subtle hint of lavender.
Pour through a wire mesh strainer to remove the lavender. Beat cream until almost stiff, then gradually add sugar. Continue to beat until stiff peaks form. Serve over pound cake or fresh fruit or any dessert where you would like a hint of fresh lavender; add some fresh flowers before serving if desired.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/11/18/lavender-whipped-cream/
Lavender border around my herb garden.
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