INGREDIENTS
1/2 CUP heavy whipping cream
1/2 CUP milk
2 TBSP honey
3 TBSP sugar
Pinch salt
7 lavender spikes
2 lg. egg yolks
1/2 CUP whipped cream, whipped
DIRECTIONS
Combine cream, milk, honey, sugar, salt and lavender in double boiler. Cook
for 10 minutes over hot simmering water, stir frequently.
In a small bowl, beat the egg yolks.
Add 1/2 cup of custard to the yolks, mixing well.
Return to double boiler and stir until thickens.
Remove from heat.
Strain custard to remove lavender and put in a bowl. Put waxed paper across custard to prevent skin from forming.
Chill until set.
Before serving, whip cream and fold in custard.
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Lavender Whipped Cream
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contents copyright - FairyGardens - 2003