Tuesday, January 29, 2013

Lavender Devonshire Cream

I must confess, the Downton Abbey craze has really hit us hard. Not only do we dream of lush fields of lavender but also of fabulous English teas...including yummy scones and clotted cream!

Why not marry our two obsessions and make some fabulous lavender infused devonshire cream?

Lavender Devonshire Cream
makes enough cream for 16 scones
1 cup heavy whipping cream
1/4 Tbsp Culinary Lavender Buds
1 container (4 oz. size) mascarpone cheese
3/4 tsp vanilla extract
1 1/2 Tbsp granulated sugar

  • In a medium size saucepan, combine together the cream and lavender buds.
  • Once the cream begins to boil, immediately reduce the heat to low.
  • Simmer for 10 minutes, stirring occasionally and using caution not to scald the cream.
  • Remove from the heat, strain the lavender buds from the cream.
  • Discard the lavender buds and place the lavender infused cream into the fridge for at least an hour.
  • Once the lavender-infused cream is completely cold, place it and the rest of the ingredients into a large bowl.
  • Beat with an electric mixer until the mixture begins to thicken and is light and fluffy, about 8-12 minutes.
  • Use immediately, or cover and refrigerate until ready to use.

What are your obsessions? Please do share, we love to hear from our farm friends!

(recipe from page 221 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

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