Lavender Scented Strawberries With Honey Cream Food
STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP
Categories Fruit Herb Breakfast Brunch Dessert No-Cook Quick & Easy Strawberry Lemon Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
- Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)
- Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.
- *Available at natural foods stores and some farmers' markets.
LAVENDER HONEY
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Heat honey in a saucepan over medium heat until hot. Stir in lavender. Let cool. Refrigerate, covered, overnight.
- Heat lavender honey over medium heat until heated through. Pour through a fine sieve into a bowl; discard lavender.
LAVENDER-SCENTED STRAWBERRIES WITH HONEY CREAM
Wow, what a great way to enjoy strawberries! Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy. From Cooking Light. Prep time does not include 2 hour chilling time.
Provided by CaliforniaJan
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring first 3 ingredients to a boil in a small saucepan; cook 2 minute or until sugar dissolves and the mixture thickens, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
- Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
- Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
- Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
- Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
Nutrition Facts : Calories 133.8, Fat 3.1, SaturatedFat 1.5, Cholesterol 84.1, Sodium 64, Carbohydrate 24.4, Fiber 0.8, Sugar 21.3, Protein 3.2
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- To make the pastry, put the flour, almonds, sugar, butter and a pinch of salt in a food processor. Whizz until the mixture looks like coarse breadcrumbs (be careful not to over-process or the oil will start coming out of the almonds). Tip into a bowl, beat the egg yolk with 1 tsp water and add it to the dough. Mix gently and quickly with a cutlery knife until everything comes together – add a little more water if needed. Pat the pastry into a disc, wrap in cling film and chill in the fridge for at least 30 mins until firm.
- Roll out the pastry on a lightly floured surface (making sure you have enough flour so that the pastry doesn’t stick) and use it to line a 25cm tart tin with a removable base (it should be 3cm deep). It isn’t easy pastry with which to work; if it falls apart, just press it into the tin and patch it up. Prick the base with a fork. Put in the freezer or the coldest part of the fridge for 30 mins. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, make the lavender sugar by blitzing the ingredients in the small bowl of a food processor for 1 min until combined. Set aside until ready to use.
- Line the chilled pastry case with baking parchment and baking beans, and blind-bake in the oven for 15 mins until the sides are holding their shape. Remove the paper and beans, and bake for a further 5-7 mins until the pastry is golden. Let it completely cool in the tin, then gently remove it.
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