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.
Lavender-Scented Strawberries with Honey Cream
Photo: Sang An; Styling: Pam Morris
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
Yield: 8 servings
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Amount per serving
- Calories: 135
- Fat: 2.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 4.3g
- Carbohydrate: 24.6g
- Fiber: 0.9g
- Cholesterol: 80mg
- Iron: 0.4mg
- Sodium: 63mg
- Calcium: 72mg
- 1/3 cup water
- 1/3 cup sugar
- 1/2 teaspoon dried lavender (such as McCormick)
- 1/2 teaspoon unflavored gelatin
- 1 tablespoon water
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 large egg yolks
- 1 cup 2% reduced-fat milk
- 1 (6-ounce) container 2% Greek-style plain yogurt
- 2 cups quartered strawberries
- 1. 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.
- 2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
- 3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
- 4. 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.
- 5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
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