Petits pots au chocolat a la lavande
Source: Waitrose Food Illustrated
- 450ml single cream
- 200g lavender chocolate, chopped
- 100g dark chocolate (>70% cocoa solids), chopped
- 4 medium egg yolks
- 50g sugar
- whipped cream, to serve (optional
Preheat the oven to 140'C / gas mark 1.
Bring the cream gently up to the boil, then draw off the heat. Stir the two chocolates into the cream until melted.
Mix the egg yolks and sugar together. Pour the hot chocolate mixture onto the egg yolks, stirring constantly. Strain the mixture into a jug and pour into 6 small ovenproof cups or ramekins.
Stand the cups in a roasting tin and pour enough boiling water around them to come almost halfway up their sides. Slide into the oven and cook for 50-60 mins or until just set but still slightly soft in the centre. Lift out of the roasting tin and leave to cool, then slide them into the fridge to chill.
Bring the pots back to room temperature before serving. Top each one with a small swirl of whipped cream, if you like, and serve.
Lavender Cloud Cookies
Source: Happy Valley Lavender
- 2 egg whites
- 3/4 cup white sugar
- 1 Tbsp. dried lavender
- 1/2 tsp. vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup chopped crystalized ginger or 1/4 cup chopped dried cranberries
Preheat oven to 350°F.
Beat egg whites until stiff.
Add sugar gradually, while still beating on high.
Finely grind the Lavender. (I use a clean coffee grinder).
Tip the meringue base into a medium bowl and gently fold in the Lavender, vanilla, chocolate and ginger/cranberries. Do not overmix.
Drop by small teaspoons onta a cookie sheet lined with parchment paper.
Place in oven and immediately turn the heat OFF.
Leave overnight, then store in airtight tin.
Makes approx. 30.