cooking with lavender

Serves 4


  • 13g gelatine leaves
  • 500ml full cream milk
  • 5 egg yolks
  • 40g caster sugar
  • 500g whipping cream
  • 10g culinary lavender
  • 5 drops lavender essence
  1. Place the gelatine in iced water for about 10 minutes to soften. Pour the milk into a saucepan & bring to the boil. Put the egg yolks & sugar into a bowl & mix, stir in the hot milk.
  2. Return the pan to the heat & stir gently for 5 minutes or until the custard coats the back of a wooden spoon.
  3. Squeeze the gelatine dry & add to the custard, stirring until all the gelatine has dissolved.
  4. Allow to cool.
  5. Whip the cream until you get stiff peaks, add the culinary lavender and gently fold.
  6. Add the lavender essence a drop at a time until you get the flavour you require. Please remember a little goes a long way with lavender.
  7. Gently fold the cream into the custard. Pour into pre cooled glasses, put into the freezer for about 20 minutes.
  8. Plain (or lavender) shortbread or biscuits are just the right thing to serve with this mousse.