Lavender Parfait
Lavender has been popular since the time of the ancient Romans – used not only for fragrance but also for its medicinal properties. In modern gastronomy, it has returned in edible form and lends a special flavor to desserts. Lavender parfait is both refreshing and elegant, an excellent choice for summer evenings or the end of special dinners. Technically, it is important to use only edible lavender and not steep it for too long, as it can be intense. A little grated lemon zest or honey also goes well with it if you want an even more exciting taste experience. This parfait is impressive not only in taste but also in appearance.
Ingredients for this recipe
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Preparation Steps
1
Bring 100 ml of the heavy cream to a simmer, then remove from the heat and stir in the dried edible lavender. Cover and let steep for 15 minutes. Strain the cream, discarding the lavender, and let it cool completely. TIP: Do not steep for too long, as it can become bitter.
2
Whip the remaining cold heavy cream until stiff peaks form. Use a cold bowl and beaters for best results.
3
In a bowl, combine the lavender-infused cream, sweetened condensed milk, sugar, and vanilla extract. Mix until smooth and creamy.
4
Gently fold the whipped cream into the lavender mixture. Be careful not to overmix, to maintain the lightness of the cream.
5
Pour the parfait mixture into individual molds or a larger serving dish. Smooth the top, cover, and freeze for at least 6 hours or overnight.
6
Remove from the freezer 5-10 minutes before serving. Garnish with a sprinkle of edible lavender and a dollop of whipped cream, if desired.
