Lavender Rose Mascarpone Cream
This is a very unusual and beautiful tasting dessert- the lavender is ever so slightly spicy, the lemon juice gives the luscious cream a wonderful citrus lift. Using a good dark honey cannot be stressed enough- it lends a warmth to the back of the palate, and evens out the floral notes of the rose water. Normally, I don’t like rosewater, but in this recipe, it blends the lavender and honey together beautifully.
A dollop of this cream is almost ethereal. It would be terrific spread over something simple like a sponge cake painted with rum or amaretto… or used as a filling in profiteroles, or …. mmm dollops on fluffly pancakes or waffles, or layered with blueberries or chopped strawberries or spread over Savoiardi that are brushed with liqueur, to soften over night for a floral Tiramisu. I would even bet it would be lovely frozen and scooped as a Tiramisu ice cream… gosh. The possibilities are endless.
Anyhow- in keeping with being loyal to my recipes on this site, I can’t in good conscience post the recipe here for how to make it, because this is after all a dairy-free site.
HOWEVER- I did post the recipe at the lovely Desmond & Beatrice blog. Go see!
You must, must try this recipe.
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