This is a special dessert which I made “way back when” I first became interested in using flowers in cooking. I also was not concerned about calories as you can tell by the ingredients. This is a delicious custard cream topped with some fresh berries – simple but oh so good. This was the beginning of my love affair with lavender…
Okay – another cookbook I really like and where this recipe comes from is “Flowers in the Kitchen: A Bouquet of Tasty Recipes” by Susan Belsinger published in 1991. She was kind of a pioneer in using flowers in recipes and for almost 25 years I still refer to this cookbook.
Fresh Berries with Lavender Cream
- 1/2 cup whipping cream
- 1/2 cup whole milk
- 2 tbsp. honey – I used orange blossom
- 3 tbsp. sugar
- pinch of salt
- 5 lavender spikes 2-1/2 to 3-inches long right before the buds are about to open, or 1/2 to 1 tbsp. dried flower buds (do not be tempted to add more)
- 2 extra-large egg yolks
- 1/2 cup whipping cream, whipped stiffly
- 2 pints or more of fresh berries, your choice
Combine the cream, milk, honey, sugar, salt and lavender flower spikes. Be careful not to add more flowers as a little goes a long way. Cook over simmering water for about 10 minutes, stirring occasionally.
Beat the yolks in a small bowl and add about 1/2 cup of the lavender cream mixture into the yolks and whisk until combined. Return the cream and yolk mixture to the double boiler and mix. Cook over simmering water until the mixture thickens, for about 10 minutes or so. Remove from the heat, strain and discard the lavender spikes.
Cover the custard cream with a piece of waxed paper covering the bowl until it is room temperature; then chill. The cream will thicken more as it cools.
Fifteen minutes before you are planning to serve, remove the lavender cream from the refrigerator; fold in the whipped cream. Spoon the cream on each plate and arrange the berries on top. Serve immediately.
Recipe by cooking with Aunt Juju
In a recent post on lavender I mentioned I cut my Hidcote plants back after the first bloom and was hoping for a re-bloom in September.
Well, it is just starting to happen; not as vigorous as in the spring, but you can see the new growth and the new flowers which I used in this recipe – a lot more will be coming. September has been unseasonably warm here in Michigan🙂