Monday, 25 June 2012

lavender cream

You will very quickly discover that I love lavender and can bake it into almost anything. I am not crazy about the smell of lavender, as in, I don't keep it in my sock drawer or have a lavender room spray, but i do think that it is delicious. It makes regular things taste special.

Here is one way to use lavender in your baking, especially  if you feel like you are a bit afraid of it. Make a simple lavender cream to go with your favourite treats!

Firstly, there are a few things you need to know before you start cooking with lavender.

One. It is a STRONG flavour. like, obnoxiously strong. So you only ever need a little bit.

Two. When you bake with lavender, you need to purchase dried lavender buds found in the spice section of health food shops or specialty kitchen stores. I buy mine from herbies, which you can purchase online. Just make sure that the lavender you buy is marked as edible, you don't want to be eating the kind made for potpourri.  

There is much more to learn about this little beauty, but that's plenty of info to get you started.

Lavender Cream
300mls thickened cream
3 Tbs icing sugar
1 tsp lavender buds

1. Whip the thickened cream until it is firm. I'd tell you to be careful not to over whip, but you know how to whip cream, right? right. 

2. Combine the icing sugar and lavender buds together in the bowl of a food processor and pulse them to infuse the sugar with the lavender oils. If you want to go old school (aka, are not lucky enough to own a food processor) use a mortar and pestle to grind the two together. OR, if you don't have one of them, use the back of a spoon to flatten and open the lavender buds with the sugar. If you don't have a spoon... uh, I can't help you. 

3. Fold the lavender sugar through the whipped cream. and you're done! 

This will pair well with just about anything - pipe it in the middle of white chocolate scones, spoon it on top of a rich chocolate ganache tart, have it on the side of a piping hot apple pie. You won't be sorry.

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