Because Baking is Creative: Lavender-Scented Strawberries with Honey Cream



It's the beginning of strawberry season here on the Central Coast. Traditionally, I ring in the season (and usually continue through the entirety of it) by sampling strawberries from each stand that offers them at Farmer's Market, then deciding which I will purchase...and by then I've consumed twelve strawberries and can't remember which are the best...hmmm...

I came across this recipe in this month's Cooking Light. I've never used lavender in cooking or baking before, but have always been intrigued by the thought of it. This dish is rich and delightfully not-too-sweet. For a sugar-free take on it, or if you aren't a fan of flowery lavender in your dessert, omit the syrup altogether--it's still pretty darn good.

Lavender-Scented Strawberries with Honey Cream
from Cooking Light

Ingredients
1/3 cup water
1/3 cup sugar
1/2 teaspoon dried lavender
1/2 teaspoon unflavored gelatin
1 tablespoon water
1/4 cup honey
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 cup 2% reduced-fat milk
1 (6-ounce)container 2% Greek-style plain yogurt (Greek is key!)
2 cups quartered strawberries

Preparation
1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.

2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.

3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.

4. 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.

5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.

SweetBeaker  – (May 6, 2010 at 7:52 AM)  

i need to remind myself to NOT read your blog before lunch - such scrumdidlyumptuous snapshots! always hungry when i leave :)

Kara  – (May 6, 2010 at 1:27 PM)  

my mouth is watering just looking at that photo!

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