Tuesday, June 22, 2010

Tea on Tuesday

Our garden is full of wonderful herbs, and the lavender is especially nice. We have four different varieties blooming. The white lavender is lovely when cut and bunched with the purple and blue varieties. Here is a simple recipe using lavender.

Lavender Cream

This is the perfect way to pamper yourself at tea time. Try this cream with scones and fresh berries. It pairs especially well with blueberries and blueberry jam. I have used organic dried English lavender flower buds (unopened flowers) for this recipe, as that is the most commonly found variety. If you use a different type of lavender, you may have a stronger or weaker flavor. If the cream’s flavor is too strong, whip a little unflavored cream and add it to the
lavender cream.

1/2 cup heavy whipping cream
1 tsp. dried lavender flower buds
2 TBSP. confectioner’s sugar

Combine the cream and lavender and let chill overnight. Strain out the lavender. In a mixer, whip the infused cream and the confectioner’s sugar until it is very stiff and a spreadable consistency. Chill until ready to serve. Can be made several hours in advance.
Makes about 1 cup whipped cream.

Copyright 2000-2010 by Renee Van Hoy, Invisible Loom and Craft. All Rights Reserved. Personal Use Only.

1 comment:

Please leave me a comment.