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.
Lavender-Scented Strawberries with Honey Cream
APinder Posted: 03/20/10
1cookfromBrea Posted: 06/07/10
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.
EllenFL Posted: 04/25/11
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.
lwonder Posted: 07/01/11
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!
misscolton Posted: 10/17/11
We have served this dessert for 3 different dinner parties now and everyone raves about it. I have even had a few people lick their bowls!
GatewayCook Posted: 05/01/13
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.