Lavender-honey crème brûlée
Sweet sauces
I developed this for my dessert menu about 10 years ago to bring a touch of France to a small resort community in Northern California. It never went off the menu. When the daughter and I were in France and Italy recently, when she wasn't eating gelato, she was dipping into crème brûlée (please bear in mind that she'd sworn strict allegiance to the 10,000 calorie a day extreme dancer's diet. I was not, so subsisted on tastes. And she consistently said that it wasn't as good as this. Maybe that was true, and maybe she was being kind to the walking debit card. <br /> <br />I like to use honey here because it lends an earthy note to an otherwise all-dressed-up dessert. Please be sure to use organic lavender for what I trust are obvious reasons. In the end, few desserts comprise simpler ingredients or are simpler to prepare . . . . and more elegant to present. Watch out for the woman who isn't afraid of fire.
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