Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
Made this for Easter and it was absolutely fabulous! Everyone loved it. It was very, very easy to put together and had a pretty nice wow factor. Definitely worth a try. I couldn't find lavender at any of the local groceries, but was able to find it at the health food store in town. We were unsure of how it would taste, but now I find I'm trying to find other ways to use this simple syrup.
Well, I thought it was outstanding, but DH thought it was "not bad". I live an hour+ from the grocery store, so there were a couple of changes, but don't hammer me; I don't think they affected the taste, texture, or "personality" of the dish.
I used (gasp!!) powdered skim milk...reconstituted a little strong (1-1/4c water & 1/3c +3T powder), 0% fat Greek yogurt (Fage brand), fresh lavender-not chopped, just stripped off the stem (~2tsp-1T somewhere in there, anyway), & Splenda in the syrup. I steeped the syrup for a bit~30 min or so? Then let the strawberries sit in the syrup (strained as per instructions) for ~1 hour & served together. I made 6 servings, and feel it will make a reasonably healthy breakfast in the morning with more fruit and some protein.
I loved this...DH is more focused on chocolate for dessert, so he's a bit biased to begin with. He didn't complain about the lavender-he liked the "new" flavor
Perfect spring dessert. Could go more than 2t fresh lavender.
I couldn't find dried lavender, so I used some fresh from my garden. I also used more of it (appx 1 tsp instead of 1/2), and boy was it amazing! Used farm fresh eggs, milk and honey... will definitely make again. I would highly recommend this for entertaining - your guests will be very impressed!
Served this at Easter and was very good/elegant. I also tried to cook the syrup to a thicker consistency and it never thickened but was still good. Served just the strawberries/syrup to one lactose intolerant guest and he raved. Couldn't find dried lavendar anywhere and didn't have a month to dry my own, so I just steeped some fresh petals in the syrup! One guest, a food chemist whose job requires an extremely discriminating palette, could detect the lavendar, not sure I could. Next time I'll use a lighter-colored honey as my cream was yellowish and the photo of a lighter cream was more appealing. All in all I'd make it again.
Made this recently and everyone liked the outcome (even 1 of our guests who is a chef/caterer). Next time I'll 'steep' the lavender longer to better scent the syrup. I did blend the syrup with the strawberries well in advance and didn't have to use all the syrup. Definintely will make this one again.
This was a good recipe and turned out successfully on the first shot. I would cook the lavender syrup longer so that it had a thicker consistency; it was very runny when I topped the strawberries with it. My strawberries were very sweet, so i would consider using less sugar / syrup next time.
Overall, a great and not too complicated recipe I'd try again.
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