Start by placing a wire mesh strainer in a large bowl and then set aside for later.
In a small saucepan combine both the heavy and light cream and place over medium heat. Add the sprigs of lavender and heat the cream until it just starts to simmer.
Meanwhile add the egg yolks and sugar to a bowl and whisk together. Whisk the egg yolks and sugar until the mixture is light and fluffy. It should be pale yellow in colour and very thick.
When the cream is just starting to bubble around the edges of the pan, remove from the heat and temper into the egg yolk mixture. Add a splash of cream to the egg yolks and whisk to incorporate. Continue adding the hot cream to the egg yolks, a little bit at a time and whisking after each addition, until you have added at least half of the hot cream.
After you have added about half of the cream, transfer the egg yolk mixture to the remaining cream in the saucepan. Place the saucepan over low heat.
Cook the cream mixture over low heat, stirring constantly with a wooden spoon or heat resistant spatula until the mixture thickens slightly. Be sure to stir all over the bottom and edges of the saucepan while stirring.
It should take about 12 to 15 minutes over low heat for the crème anglaise to thicken to the correct consistency. When done it will be the consistency of heavy cream and will coat the back of a spoon. Do not let the mixture boil. If you notice the surface starting to shimmer immediately remove from the heat.
When the crème anglaise has thickened, immediately remove from the heat and pour through the strainer to remove the lavender. Cover the crème anglaise with a piece of cling film placed directly on to the surface. Chill completely before assembling.
To Assemble
Whip the heavy cream with the sugar until soft peaks. Drop a heaping spoonful of the whipped cream into the bottoms of four parfait glasses. Fill the parfait glasses with raspberries. Spoon the lavender cremé anglaise over the berries until covered. If you are serving the dessert later then cover with cling film and chill.
To serve, top with another dollop of whipped cream, a raspberry and a sprig of fresh mint and enjoy!
Notes
* Adapted from a recipe found in The Vancouver Sun