Lavender Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 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