Lavender Chantilly

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1 c heavy cream
1 T lavender blossoms
1 T sugar
LAVENDER CHANTILLY In a small heavy saucepan, scald cream and
lavender blossoms. Remove from heat and let steep for 10 minutes.
Strain cream and chill thoroughly. Whip cream, and add sugar after soft
peaks form. Whip till soft peaks form again.