Ripe raspberries are draped in a fragrant lavender-scented crème anglaise in this enchanting summer dessert!
This delightful recipe is an annual tradition in our family and was the dish that first sparked my love for edible flowers. My mother first came across this recipe in a local paper many years ago when I was young and I’m sorry to say that I didn’t take to it right away. The first time I tasted this lavender-scented dessert I thought it tasted like perfume!
But my mother loved it. So, each year during the brief window of time where raspberry season overlaps with blossoming lavender, we make raspberries with lavender cream.
It wasn’t too long before I began to appreciate the delicate flavour of lavender and took over the task of preparing our favourite summer dessert each year. The subtle floral flavour of this crème anglaise compliments the sweet and slightly tart flavour of ripe raspberries and is the perfect introduction to edible flowers!
Ingredient Notes
Raspberries: Use fresh raspberries, preferably when they’re in season!
Lavender: I use fresh lavender for this recipe. Be sure to use lavender that is culinary grade and hasn’t been sprayed with pesticides. To enjoy this recipe year-round you can substitute dried culinary lavender. Use 1 tablespoon of the dried lavender to substitute for the fresh.
Cream: The lavender crème anglaise uses both light and heavy cream. Light cream, also known as half and half, has a milkfat content of 10%. Heavy cream, or whipping cream, is 33% or higher.
How to Make Raspberries with Lavender Cream
Begin by preparing the lavender crème anglaise. Place a fine mesh strainer over a bowl and set aside. In a saucepan combine both the light and heavy cream along with the fresh lavender. Bring to a simmer over medium low heat and then turn off the heat.
Meanwhile, combine the egg yolks and sugar in a separate bowl and whisk together. Keep whisking the egg yolks until the mixture becomes pale yellow and very thick, doubling in size.
Temper the hot cream into the egg yolk mixture. Add a splash of the hot cream to the egg yolks and whisk together completely. Continue adding the hot cream to the egg yolks a little bit at a time, whisking to incorporate each time. This method will ensure that the egg yolks don’t scramble when added to the hot cream
When you have added at least half of the hot cream then pour the egg yolk mixture into the saucepan with the remaining cream. Whisk together and then place over medium low heat. Switch to a heat resistant spatula or a wooden spoon and stir the cream mixture constantly until it starts to thicken. Be sure to stir all over the bottom and edges of the saucepan as you are cooking. Do not let it boil or the eggs will scramble. If you see the surface start to shimmer like it’s about to boil, take off the heat immediately.
The crème anglaise is done when it has started to thicken, is the consistency of heavy cream, and coats the back of a spoon. Immediately pour the lavender cream through the strainer to remove the lavender. Place a piece of cling film directly on top of the crème anglaise to prevent a skin from forming. Chill until cold before proceeding.
To assemble, whip some heavy cream with a little sugar until soft peaks. In a parfait glass, drop one spoonful of whipped cream. Fill the parfait glass with raspberries. Spoon the lavender crème anglaise over the raspberries just until they are covered. Cover with a piece of cling film and chill until service. To serve, top with another dollop of whipped cream. Garnish with a raspberry and fresh mint leaves and enjoy!
More Recipes
If you love the classic berries and cream summer dessert combination, try my Strawberry Mascarpone Cream Cake.
For more summer afternoon treats, try these:
