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Lavender Desserts
RECIPES
Lavender Cake
Lavender Shortbread Cookies
Lavender Ice Cream
Chocolate-Lavender Tart
Lavender Honey Tea Bread
Lavender Iced Tea
Lavender Whipped Cream
Lavender Butter
Lavender Cake
Lavender Shortbread Cookies
Lavender Ice Cream
Chocolate-Lavender Tart
Lavender Honey Tea Bread
Lavender Iced Tea
Lavender Whipped Cream
Lavender Butter
Well known for its calming aroma, lavender also has a unique flavor that can enhance both savory and sweet dishes. Lavender can be found throughout the
Mediterranean region, where the species is native, down into Africa and even into southern reaches of India. Thriving in hot climates and dry, well-drained soils
lavender has come to symbolize the Mediterranean for many people. Nowadays in Italy, various types of lavender are cultivated. The main producing regions are:
Tuscany, Piedmont, Lazio and Emilia Romagna. The name Lavender was derived from the Italian word lavarsi, meaning simply to wash oneself, as the plant was
crushed, added to olive oil and then used as a primitive soap in Roman times to improve its suppleness. The Romans highly prized the cleansing qualities of this
plant and knew that it restored and soothed the skin. Romans used lavender oils for bathing, cooking, and scenting the air.
Only choose organic culinary lavender for your cooking needs. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers
have been treated with pesticides not labeled for food crops. You can usually find culinary lavender in the spice area of your market. The flavor of lavender in
these desserts is very subtle. Don't be tempted to add more as the taste and scent of lavender can become overpowering.
Mediterranean region, where the species is native, down into Africa and even into southern reaches of India. Thriving in hot climates and dry, well-drained soils
lavender has come to symbolize the Mediterranean for many people. Nowadays in Italy, various types of lavender are cultivated. The main producing regions are:
Tuscany, Piedmont, Lazio and Emilia Romagna. The name Lavender was derived from the Italian word lavarsi, meaning simply to wash oneself, as the plant was
crushed, added to olive oil and then used as a primitive soap in Roman times to improve its suppleness. The Romans highly prized the cleansing qualities of this
plant and knew that it restored and soothed the skin. Romans used lavender oils for bathing, cooking, and scenting the air.
Only choose organic culinary lavender for your cooking needs. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers
have been treated with pesticides not labeled for food crops. You can usually find culinary lavender in the spice area of your market. The flavor of lavender in
these desserts is very subtle. Don't be tempted to add more as the taste and scent of lavender can become overpowering.
| Chocolate-Lavender Tart |
Lavender Cake
(Makes 2 loaves – about 12 slices each)
(Makes 2 loaves – about 12 slices each)
Cake:
2-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar, divided
1 tablespoon dried lavender
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 eggs
1 cup sour cream
1/4 cup milk
2-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar, divided
1 tablespoon dried lavender
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 eggs
1 cup sour cream
1/4 cup milk
Icing:
1/4 cup water
1 tablespoon dried lavender
3/4 cup confectioners’ sugar
To make the cake:
Preheat oven to 350 degrees F.
Grease two 9 x 5 x 3-inch loaf pans.
Combine flour, baking soda, and salt in a medium bowl.
In a food processor, pulse 1/2 cup of sugar with the lavender until finely ground.
Combine butter, lavender-sugar, remaining sugar, and vanilla in a large bowl.
Beat the mixture until fluffy, about 3 minutes.
Beat in eggs, one at a time.
Add the flour mixture, sour cream, and milk.
Beat on low speed until the ingredients are well combined.
Divide the batter between the 2 prepared loaf pans.
Bake for 50 to 55 minutes, or until a tester comes out clean.
Cool the pans on a wire rack for 10 minutes.
Remove cakes from pans and allow to cool completely.
To make the icing:
Microwave water and lavender for 30 seconds.
Remove from the microwave and allow to sit for 10 minutes.
Strain out lavender flowers and discard. Reserve the lavender water.
Whisk together 1 tablespoon of the lavender water and the confectioners’ sugar.
Add more of the water if necessary to get a drizzling consistency.
With a spoon, drizzle the icing randomly over the two loaves.
Allow the icing to dry before serving.
1/4 cup water
1 tablespoon dried lavender
3/4 cup confectioners’ sugar
To make the cake:
Preheat oven to 350 degrees F.
Grease two 9 x 5 x 3-inch loaf pans.
Combine flour, baking soda, and salt in a medium bowl.
In a food processor, pulse 1/2 cup of sugar with the lavender until finely ground.
Combine butter, lavender-sugar, remaining sugar, and vanilla in a large bowl.
Beat the mixture until fluffy, about 3 minutes.
Beat in eggs, one at a time.
Add the flour mixture, sour cream, and milk.
Beat on low speed until the ingredients are well combined.
Divide the batter between the 2 prepared loaf pans.
Bake for 50 to 55 minutes, or until a tester comes out clean.
Cool the pans on a wire rack for 10 minutes.
Remove cakes from pans and allow to cool completely.
To make the icing:
Microwave water and lavender for 30 seconds.
Remove from the microwave and allow to sit for 10 minutes.
Strain out lavender flowers and discard. Reserve the lavender water.
Whisk together 1 tablespoon of the lavender water and the confectioners’ sugar.
Add more of the water if necessary to get a drizzling consistency.
With a spoon, drizzle the icing randomly over the two loaves.
Allow the icing to dry before serving.
Lavender Shortbread Cookies
(Makes about 24 cookies)
4 ounces butter, room temperature
1-1/2 teaspoons dried lavender
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
Preheat oven to 350 degrees F.
With an electric mixer, cream together butter, sugar, and lavender.
Add the egg yolk and vanilla; beat well to combine.
Add the flour and salt and beat until the dough starts to hold together.
Form the dough into a ball and transfer to a lightly floured surface.
Shape the dough into a log about 1-1/2-inches in diameter.
Wrap with plastic wrap and refrigerate for 1 hour or until firm.
Slice the dough into 1/2-inch thick slices.
Place the slices 1-inch apart on ungreased baking sheets.
Bake 10 minute or until the cookies are slightly golden around the edges.
Cool the cookies on wire racks.
(Makes about 24 cookies)
4 ounces butter, room temperature
1-1/2 teaspoons dried lavender
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
Preheat oven to 350 degrees F.
With an electric mixer, cream together butter, sugar, and lavender.
Add the egg yolk and vanilla; beat well to combine.
Add the flour and salt and beat until the dough starts to hold together.
Form the dough into a ball and transfer to a lightly floured surface.
Shape the dough into a log about 1-1/2-inches in diameter.
Wrap with plastic wrap and refrigerate for 1 hour or until firm.
Slice the dough into 1/2-inch thick slices.
Place the slices 1-inch apart on ungreased baking sheets.
Bake 10 minute or until the cookies are slightly golden around the edges.
Cool the cookies on wire racks.
Lavender Ice Cream
1-1/2 cups sugar, divided
8 egg yolks
3 cups whole milk
1 cup heavy cream
1 tablespoon dried lavender
1 vanilla bean, split lengthwise
In a bowl, whisk together 1 cup sugar and yolks until blended and thick.
Set aside.
In a large saucepan, combine milk, cream, lavender, and 1/2 cup sugar.
Scrape in seeds from vanilla bean and also add the bean.
Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.
Gradually whisk the warm milk into the egg yolk mixture.
Return the mixture to the saucepan.
Stir over medium heat until thickened, about 7 minutes (do not boil).
Strain the mixture into a large bowl. Discard the lavender and vanilla bean.
Refrigerate the cream mixture until cold, at least 2 hours.
Process in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a container and freeze until firm.
1-1/2 cups sugar, divided
8 egg yolks
3 cups whole milk
1 cup heavy cream
1 tablespoon dried lavender
1 vanilla bean, split lengthwise
In a bowl, whisk together 1 cup sugar and yolks until blended and thick.
Set aside.
In a large saucepan, combine milk, cream, lavender, and 1/2 cup sugar.
Scrape in seeds from vanilla bean and also add the bean.
Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.
Gradually whisk the warm milk into the egg yolk mixture.
Return the mixture to the saucepan.
Stir over medium heat until thickened, about 7 minutes (do not boil).
Strain the mixture into a large bowl. Discard the lavender and vanilla bean.
Refrigerate the cream mixture until cold, at least 2 hours.
Process in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a container and freeze until firm.
Chocolate-Lavender Tart
(Serves 10 to 12)
5 ounces chocolate graham crackers
4 tablespoons unsalted butter, room temperature, divided
1 tablespoon honey
1 cup heavy cream
2 teaspoons dried lavender
12 ounces bittersweet chocolate chips
1 tablespoon unsweetened cocoa powder
Garnish:
Sweetened whipped cream
Chocolate shavings
Preheat oven to 350 degrees F.
Spray a 9-inch tart pan with removable bottom with cooking spray.
In a food processor, combine the graham crackers, 3 tablespoons butter, and honey.
Process until fine crumbs form.
Press crumbs evenly onto the bottom (not the sides) of the prepared pan.
Bake 10 minutes. Remove from oven and cool.
Bring cream and lavender to a boil in a small saucepan.
Reduce heat to low and simmer 5 minutes.
Place chocolate into a medium saucepan.
Strain the hot cream into the chocolate.
Stir the chocolate over medium-low heat until smooth and melted.
Add cocoa powder and remaining tablespoon of butter; stir until smooth.
Pour the chocolate mixture into the prepared crust.
Chill at least 1 hour for a slightly soft filling or more than 2 hours for a firm filling.
Cut into wedges to serve.
Top each serving with a dollop of whipped cream and some chocolate shavings.
(Serves 10 to 12)
5 ounces chocolate graham crackers
4 tablespoons unsalted butter, room temperature, divided
1 tablespoon honey
1 cup heavy cream
2 teaspoons dried lavender
12 ounces bittersweet chocolate chips
1 tablespoon unsweetened cocoa powder
Garnish:
Sweetened whipped cream
Chocolate shavings
Preheat oven to 350 degrees F.
Spray a 9-inch tart pan with removable bottom with cooking spray.
In a food processor, combine the graham crackers, 3 tablespoons butter, and honey.
Process until fine crumbs form.
Press crumbs evenly onto the bottom (not the sides) of the prepared pan.
Bake 10 minutes. Remove from oven and cool.
Bring cream and lavender to a boil in a small saucepan.
Reduce heat to low and simmer 5 minutes.
Place chocolate into a medium saucepan.
Strain the hot cream into the chocolate.
Stir the chocolate over medium-low heat until smooth and melted.
Add cocoa powder and remaining tablespoon of butter; stir until smooth.
Pour the chocolate mixture into the prepared crust.
Chill at least 1 hour for a slightly soft filling or more than 2 hours for a firm filling.
Cut into wedges to serve.
Top each serving with a dollop of whipped cream and some chocolate shavings.
1/2 cup whole milk
2 tablespoons honey
1 tablespoon plus 1/2 teaspoon dried lavender
2 tablespoons confectioners’ sugar
2-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup sugar
1/2 cup unsalted butter, room temperature
3 eggs
Bring milk to a simmer in a small saucepan.
Add honey and 1 tablespoon lavender; stir until honey dissolves.
Remove from heat, cover, and allow to sit for 30 minutes.
Combine confectioners’ sugar and remaining 1/2 teaspoon lavender in a strainer.
Place the strainer over a bowl and press the sugar mixture through it.
Discard any large pieces.
Cover and set aside to be used as a garnish.
Preheat oven to 350 degrees F.
Butter and flour a decorative 10-cup fluted pan or Bundt pan.
Combine flour, baking powder, baking soda, and salt in a bowl.
Strain milk mixture into a medium bowl.
Whisk sour cream into milk mixture until smooth.
In another bowl, beat 1 cup sugar and butter together until light and fluffy.
Add eggs, one at a time, beating until blended
Add flour mixture and milk mixture; beat until smooth.
Pour the batter into the prepared pan.
Bake 45 minutes or until a tester inserted in the center comes out clean.
Cool bread in pan for 10 minutes.
Remove the bread from the pan and cool on a wire rack.
Sift strained confectioners’ sugar mixture over the bread.
Lavender Iced Tea
(Makes 1 gallon)
17 cups water, divided
2 cups sugar
2 tablespoons dried lavender
12 tea bags
Ice cubes
Combine 5 cups water, 2 cups sugar, and lavender in a large saucepan.
Bring to a boil, stirring until sugar dissolves.
Boil until reduced to 4 cups, about 15 minutes.
Bring remaining 12 cups water to a boil in another large pot.
Remove from the heat and add the tea bags.
Allow the tea bags to steep for 5 minutes.
Strain into a large pitcher or beverage dispenser.
Fill tall glasses with ice cubes.
Pour 1 cup tea into each glass.
Stir in 4 to 6 tablespoons lavender syrup.
Serve.
(Makes 1 gallon)
17 cups water, divided
2 cups sugar
2 tablespoons dried lavender
12 tea bags
Ice cubes
Combine 5 cups water, 2 cups sugar, and lavender in a large saucepan.
Bring to a boil, stirring until sugar dissolves.
Boil until reduced to 4 cups, about 15 minutes.
Bring remaining 12 cups water to a boil in another large pot.
Remove from the heat and add the tea bags.
Allow the tea bags to steep for 5 minutes.
Strain into a large pitcher or beverage dispenser.
Fill tall glasses with ice cubes.
Pour 1 cup tea into each glass.
Stir in 4 to 6 tablespoons lavender syrup.
Serve.
Lavender Whipped Cream
Serve a dollop of lavender whipped cream on slices of pound cake, as icing on cupcakes,
or with fresh berries.
1 cup heavy cream
1 teaspoon dried lavender, crushed
2 tablespoons granulated sugar
In a small saucepan combine whipping cream and dried lavender.
Bring to just a simmer. Remove from heat.
Strain mixture and discard lavender.
Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
In a mixing bowl beat heavy cream and sugar with an electric mixer on medium speed.
Beat until soft peaks form.
Use at once or cover and refrigerate.
Serve a dollop of lavender whipped cream on slices of pound cake, as icing on cupcakes,
or with fresh berries.
1 cup heavy cream
1 teaspoon dried lavender, crushed
2 tablespoons granulated sugar
In a small saucepan combine whipping cream and dried lavender.
Bring to just a simmer. Remove from heat.
Strain mixture and discard lavender.
Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
In a mixing bowl beat heavy cream and sugar with an electric mixer on medium speed.
Beat until soft peaks form.
Use at once or cover and refrigerate.
Lavender Butter
An easy way to add lavender flavor to any of your cupcake recipes is to replace the
butter with lavender butter. Lavender butter is also nice on hot rolls or scones.
8 tablespoons unsalted butter, room temperature
1 teaspoon dried lavender
In a food processor, process the lavender into the butter until it is fully integrated.
Wrap the lavender butter in parchment paper and store in the refrigerator.
Refrigerate for at least 24 hours to give the butter time to absorb the lavender flavor.
An easy way to add lavender flavor to any of your cupcake recipes is to replace the
butter with lavender butter. Lavender butter is also nice on hot rolls or scones.
8 tablespoons unsalted butter, room temperature
1 teaspoon dried lavender
In a food processor, process the lavender into the butter until it is fully integrated.
Wrap the lavender butter in parchment paper and store in the refrigerator.
Refrigerate for at least 24 hours to give the butter time to absorb the lavender flavor.
Lavender Honey Tea Bread
(8 to 10 servings)
(8 to 10 servings)
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