Figs and Raspberries With Lavender-Honey Cream

1 Rating

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.

Martha Stewart Living, September 2005

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Servings:

Ingredients

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)
Crinkled Lace Cookies, for serving

Directions

Step 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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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.

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1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Figs and Raspberries With Lavender-Honey Cream

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Figs and Raspberries With Lavender-Honey Cream

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Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Figs and Raspberries With Lavender-Honey Cream