Lavender and Almond Sauce

• 200 ml/7 fl oz skimmed milk
• 1 teaspoon lavender flowers

Scald the milk with the lavender and remove from the heat. Break the marzipan into small pieces. Whisk the milk powder into the infused milk and stir in the marzipan. When the marzipan has dissolved, stir the sauce once more, strain and serve either warm or cold.