Gourmet Recipes

Serves 4 VIEW A PRINTABLE RECIPE CARD Recipe Ingredients 6 eggs 6 egg yolks 60g Hanbury Lavender Sugar 2 pints double cream 120g caster sugar Preparation Instructions Mix eggs and sugar together. Gently bring cream to almost boiling point. Pour over the eggs and sugar whisking all the time. Set aside for 15 minutes to infuse, and then pour through a fine sieve. Put into small ramekins and cook in a Bain Marie at 180C/Gas 4 for about 30 minutes, until set. Cool and chill in the fridge overnight. Sprinkle some caster sugar on top and glaze with a torch. Visit Bartspices to view the original recipe

Ingredients Serves 4 200g blackcurrants 100g Belvoir Organic Blackcurrant Cordial 20g lavender sugar 150g custard sauce 150g Greek yoghurt 100g whipped double cream For the shortbread 110g butter (room temperature) 50g lavender sugar 175g plain flour method Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compo...