Food & Cooking Recipes Dessert & Treats Recipes Figs and Raspberries With Lavender-Honey Cream 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 Whipped cream delicately flavored with lavender honey is spooned over fresh figs and raspberries. Crinkled Lace Cookies are served alongside the fruit and cream to provide a contrasting crunch. Ingredients ½ 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 ½ cups) Crinkled Lace Cookies, for serving Directions 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. Cook's Notes 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. Rate it Print