Lavender bavarois

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5 servings
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By Food24 November 03 2009
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Ingredients (7)

500.00 ml milk
20.00 fresh lavender
125.00 ml castor sugar
5.00 eggs — yolks only
30.00 ml Sheridans gelatine
75.00 ml water
500.00 ml cream — whipped
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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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