Lavender Cream, White Peach Granita and Lavender Gelée

Name: Lavender Cream, White Peach Granita and Lavender Gelée
Ingredients: 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 100 g (⅓ cup and 1½ Tbsp) heavy cream; 154 g (¾ cup) granulated sugar; 2 g (1 tsp) lavender flower; 980 g (4 cups) white peach puree; 168 g (¾ cup and 1½ Tbsp) inverted sugar; 100 g (⅓ cup and 1½ Tbsp) water; 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package)

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Lavender Cream

196 g (¾ cup and 1½ Tbsp) heavy cream

Low fat
Low calorie

Method

Lavender Cream

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring cream, sugar and lavender in a medium-sized saucepot. Let infuse for 20 minutes; then bring back to a boil. Add gelatin and stir to dissolve. Set aside to cool. Whip heavy cream and fold into the lavender-infused cream. Pour into an airtight container and