3 cups half & half or
heavy cream
1/3 cup sugar
2 tsp French lavender tea
1 (.25 ounce) envelope
unflavored gelatin
Raspberry sauce
- Lightly coat 6 6-ounce custard
cups with vegetable oil and set aside in a shallow pan.
- Bring half & half,
1/3-cup sugar and lavender tea to a simmer in a large saucepan over
medium-low heat. Strain out the
lavender.
- Meanwhile, in a small bowl,
soften gelatin in 3 Tbs cold water.
- Pour half & half mixture
into six 6-ounce custard cups. Set custard cups in a shallow pan, cover
with plastic wrap and refrigerate until set, at least 4 hours, preferably
overnight.
- When ready to serve, run a
thin-bladed knife around each dessert to loosen; turn onto a dessert plate
to unmold.
Raspberry Puree
Makes 1 cup
1 package of frozen raspberries
3 Tbs sugar
- Place the raspberries and sugar in a saucepan
over medium heat. Heat the
berries and simmer for 5 minutes until the raspberries have given up their
juice and the sugar is dissolved.
- Remove the raspberries from the heat and push
through a fine strainer to remove the seeds.
- Cool and serve the puree drizzled over
dessert.
Tea Source :
The Cozy Tea Cart www.thecozyteacart.com
