Lavender bavarois

Recipe from: 4/1/1993 12:00:00 AM
Ingredients 7
Servings 5
Time

Ingredients

  • 500
    ml
    milk
  • 20
    heads of lavender (English or French)
  • 125
    ml
    castor sugar
  • 5
    yolks
  • 30
    ml
    gelatine
  • 75
    ml
    water
  • 500
    ml
    cream, whipped to soft peaks
 

Method

 
Put the lavender heads in the milk and infuse over a gentle heat. Cream the yolks with the sugar until really thick. Remove lavender heads from the milk, and pour infusion over the eggs and sugar. Return to the heat and stir gently until mixture thickens without boiling. (If the mixture boils it will curdle). If there is the slightest trace of curdling, turn the mixture into a cold basin and whisk. When the custard coats the back of a wooden spoon, strain into a bowl and leave to cool. Dissolve the gelatine in the water and add to the custard mixture. Stir over ice until mixture begins to thicken, then fold in the cream. Turn into oiled moulds and leave in a cool place to set. When set, loosen the edges and turn out onto a wet plate. Garnish with crystallised lavender flowers.
 

 

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