Serve with fresh raspberries or poached peaches.


  • 10 stalks of lavender (2 tsp buds if already off the stalk)

  • 300ml (½ pint) double or regular cream

  • 40g (1½ oz) honey

  • 1 sheet of gelatine

  • Fresh raspberries or poached peaches, to serve


  • 1.

    Pick the flower buds from the lavender stalks and place in a saucepan with the cream and honey. Place on a medium heat and bring just to the boil, then remove from the heat and allow to infuse for

  • 2.

    10 minutes.

  • 3.

    Soften the gelatine in cold water for 3 minutes.

  • 4.

    Rewarm the cream mixture and drop in the squeezed out gelatine sheet, stir to dissolve, then sieve and divide into four serving glasses or little pots. Leave in the fridge to set for about 3 or 4 hours.

  • 5.

    Serve with fresh raspberries or poached peaches.

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