(Experiment 47) Lavender whipped cream

This was inspired by my lavender ganache recipe, and it turned out really good, that little hint of lavender isn’t overpowering, just enough to make it feel a bit more special without turning into potpourri. Whipped cream is such a simple base to work with, so it seemed like the natural next step for the same flavor.

It’s a very fresh way to serve fresh fruit, the floral note pairs beautifully with something bright like berries or peaches, and it turns an otherwise plain bowl of fruit into something worth lingering over.

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(Experiment 47) Lavender whipped cream

Ingredients

• 200 g heavy cream 35%
• 1 tbsp lavender flowers
• dash vanilla
• 1 tbsp sugar

Instructions

• In a pot heat the lavender and cream, bring to a simmer but don’t boil. Remove from heat, cover, and let it cool for 5 minutes.
  
• You need to filter the cream to remove the flowers, you can do so either using a chinois, a cheesecloth and if you are stuck with nothing, using a clean dishcloth could work but you will definitely lose some liquid. Once it’s filtered, press on the flowers to extract as much cream as possible, don’t want to lose all that flavor. Discard the flowers. Cover the cream and let it cool in the fridge for at least 4 hours.
• In a stand mixer bowl, dump the cream, vanilla extract, and sugar. Put the whisk attachment on and whisk until you have some peaks.