Figs and Raspberries With Lavender-Honey Cream

Whipped cream delicately flavored with lavender honey is spooned over fresh figs and raspberries. Lacelike almond cookies are served alongside the fruits and cream to provide a contrasting crunch. The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

  • Servings: 10
Figs and Raspberries With Lavender-Honey Cream

Source: Martha Stewart Living, September 2005


  • 1/2 cup Lavender Honey
  • 4 large egg yolks
  • 2 pinches salt
  • 1 cup heavy cream
  • 20 fresh figs (black, green, or both), halved lengthwise or quartered if large
  • 1 pint raspberries (about 2 1/2 cups)


  1. Whisk honey, egg yolks, and salt in a large heatproof bowl set over a pan of simmering water until pale and thick, 3 to 5 minutes. Cool slightly. Whip cream to soft peaks. Whisk into honey mixture. Serve with figs and berries.


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