Tea Time Sept/Oct 2008
1 1/2 cups heavy cream
1 cup whole milk
2 tsp dried lavender
1/4 cup sugar
1/2 tsp vanilla extract
1 (.25 oz) packages gelatin
1/4 cup water
Garnish: honey, edible flower
In med saucepan over med-high heat, combine the cream, milk and cook just until liquid boils. As soon as it comes to a boil, remove from heat and add dried lavender ~ let mixture steep for 5 minutes
Strain cream through a fine mesh sieve, and discard lavender.
Add sugar and vanilla extract to the ream mixture and stir until dissolved
In a small bowl, sprinkle gelatin over water and let soften for 10 minutes. Add the softened gelatin to the cream mixture and stir until combined.
Pour into 12 (2x2) round molds (such as a patterned silicone mold - I have used a silicone poodle mold meant for ice cubes!) or use a mini muffin pan. Chill for at least 4 hours before serving.
Drizzle with honey