Glace à la Lavande from A Table in Provence by Leslie Forbes
To the north-east of Gordes fields of the world-renowned Provençal lavender stretch like purple corduroy across the hills. From the flowers Monsieur Rousselet makes this strange and fragrant ice...
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Ingredients
- 1/2 pt/290 ml milk
- 1/2 oz/13 g lavender petals
- 4 egg yolks
- 1 sprig of lavender (plus extra to decorate)
- 2 oz/50 g caster sugar
- 2 oz/ 50 g caster sugar
- 1/2 pt/ 290 ml double/heavy cream, lightly whipped.
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