Ingredients:
2 cups heavy cream
¾ cup granulated sugar
6 tbsp lemon juice (fresh) 3 lemons
2 tbsp lemon zest
2 tsp culinary lavender
Instructions:
Gather 3 large lemons, cut in half, lengthwise, then core out middle of lemons. You will use these later to pour the mixture into. Save the middle of lemons to squeeze for juice.
Infuse cream: In a saucepan, combine heavy cream, sugar, lemon zest and lavender.
Heat over medium heat, stirring occasionally, until mixture reaches a gentle boil.
Reduce heat and simmer for 5 minutes to allow the lavender to steep and the sugar to fully dissolve.
Strain: Remove from heat and strain the mixture through a fine sieve to remove zest and lavender buds.
Add lemon juice: Stir in fresh lemon juice and a pinch of salt. The acid will begin to thicken the cream almost immediately. Pour into cored lemon shells. Let cool slightly, then cover and refrigerate for at least 4 hours (or overnight) until set.
Serving Suggestions: Sprinkle top with sugar and gently torch to serve brûlée style or garnish with a small dollop of whipped cream, a sprig of lavender. Serve with a shortbread cookie. N
As seen in the 2025 Summer/Fall edition
Restaurant: Malvagios Italian Trattoria & Catering Co.
Photography by: Joel Riner