1.

Line 6 pudding moulds with baking paper.

2.

Gently warm the chestnut honey with 1/4 cup of chilled cream and lavender blossom.

3.

Whip remaining cream very firmly and gently fold the melted honey mixture into it.

4.

Divide between the prepared moulds and freeze until firm.

5.

Turn semifreddo out of mould, remove baking paper.

6.

Semifreddo should not be too hard when it is served, so remove it from freezer and allow to rest well before serving.

7.

Serve with figs stewed in Amaro Syrup.

1.

Put sugar, verjuice and vanilla bean into saucepan and heat gently until sugar has dissolved.

2.

Add peeled figs and simmer gently for 5 minutes covered until tender, then let figs cool in syrup.

3.

Add the Amaro and leave for 30 minutes.

4.

Serve figs and juice on semifreddo and place 1 whole Lavender Blossom on top and sprinkle all over with crushed Lavender Blossom.