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Add a photoServings: 4
Ingredients
- 600 ml double cream
- 10 gm lavender flowers plus extra as an optional garnish
- 4 Tbsp. runny honey
Directions
- Bring 300ml cream slowly to the boil.
- When it starts to bubble remove from the heat. Place 10g of lavender flowers in a wide jug and Pour the cream over them.
- Allow to cold stirring often.
- Once cooled strain into a bowl and chill till very cool.
- Add in the remaining cream to the lavender cream and whip together till the mix forms soft peaks.
- Then gently mix in the honey.
- Pour into a shallow freezer container without stirring seal and freeze for 4 to 5 hrs till hard.
- Soften slightly in the fridge before serving with a sprinkling of flowers.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 258 | 87% |
| Total Fat 29.38g | 37% |
| Saturated Fat 18.29g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 61mg | 3% |
| Potassium 186mg | 5% |
| Total Carbs 5.57g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.21g | 0% |
| Protein 4.11g | 7% |
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