What brought me to making this dessert a few years ago was that we have both raspberries and lavender in our garden and I thought it sounded intriguing. Well…needless to say, the combination of the two is a marriage made in heaven in my opinion! Utterly delightful, it has become a standard dessert at our house in the summer! I also like to use the lavender cream with raspberry buttermilk cake.
Makes 4 Servings
¼ cup white wine
3 Tbsp. granulated sugar
2 Tbsp. chopped lavender leaves, organic, pesticide free
½ cup whipping cream
6 cups raspberries
Bring the wine, sugar and lavender leaves to a boil. Reduce heat, simmer for 3 – 5 minutes or until the mixture is syrupy. Let cool.
Whip the cream and lavender syrup together until cream thickens and holds its shape.
Place the raspberries in 4 pretty dishes (martini glasses or goblets) then top with lavender cream. Yummy! You are in for a treat!