Rachel Allen had no shortage of recipe tasters when writing her new book, All Things Sweet. Here's one of those recipes for you to try.
SERVES FOUR
Ten stalks of lavender (2tsp of buds if already off the stalk)
300ml double or regular cream
40g honey
1 sheet of gelatine
Fresh raspberries or poached peaches, to serve
METHOD
Pick the flower buds from the lavender stalks and place in a saucepan with the cream and honey. Place on a medium heat and bring just to the boil, then remove from the heat and allow to infuse for ten minutes.
Place the gelatine in a bowl of cold water for three to five minutes, until softened. Remove and squeeze out any excess liquid.
Re-warm the cream mixture and drop in the softened gelatine, stir to dissolve, then strain through a sieve and divide into four serving glasses or little pots. Leave in the fridge to set for about three of four hours, before serving with fresh raspberries or poached peaches.
All Things Sweet by Rachel Allen is published by HarperCollins, priced £25 (eBook £12.99)
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