Ingredients: (for 4 portions) 20 lavender stems with their leaves and petals,
200 ml whipped cream, 300g strained yoghurt,
200g curd chese, 125g icing sugar, 1 tbsp lime juice
- Simmer the lavender and the cream in a pot. Remove from the oven and leave to cool overnight in the fridge.
- Stir in the yoghurt, curd cheese, icing sugar, and lime juice. Strain the cream, beat until stiff and still in the yoghurt.
- Put the mixture into a shallow bowl and freeze for 3-4 hours. Stir frequently.
My tip: garnish with some lavender petals.
Have fun cooking and bon appetit!
Yours, Paul Edlinger