Events and Celebrations

Lavender Syllabub

prep 15 mins, plus infusing
  • 1 tablespoon caster sugar
  • 12 lavender heads or a few drops lavender cooking essence, plus extra lavender heads to decorate
  • 100 ml (3½ fl oz) medium white wine
  • 150 ml (¼ pint) double cream

Put the sugar, lavender heads and wine in a small saucepan, heat gently until the sugar has dissolved, then leave to stand for 10 minutes to allow the flavour to develop.

Strain the mixture, then add the cream and whip until it forms soft peaks. Transfer to serving glasses and chill. Serve each syllabub decorated with a lavender head if liked.

Like This? Try These
More on Food