Lavender Cream

• 400 ml (14 fl oz) cream (35% fat content)
• 1 g (1/25

Heat the cream in a small saucepan over medium heat until it approaches a simmer. Add the lavender, turn off the heat and steep the cream for 10 minutes. Bring the cream back to a simmer and then pass through a chinois and discard the lavender. Pour the hot cream into a vita-prep (or high speed blender) and turn on low to create a vortex. Add the egg yolks and the sugar to the centre of the vor