Tag Archives: honey

Lavender ice-cream to cool off the heat!

When I was a student on holiday, I once made this lavender ice-cream for a whole summer and so I offer this recipe to the friends who used to share it! This is for Caroline, Elise, Noheed, Anne-Laure, Pauline and everybody else who remembers. And of course for my “fellow foodie friend” Tina who shared the newest batch yesterday afternoon in my garden. Lavender aroma is a truly calming and balancing food so this is much more than ice-cream…

Ingredients list:

  • Whole milk 330ml
  • Vanilla pod slit in 2
  • Golden sugar (or brown) 50g
  • Set honey 70g
  • Egg yolks 4
  • Double cream 300ml
  • Lavender sprigs 5 to 8 (with flowers!)

    lavender ice-cream spoon


First gather some fresh lavender or ask friends with gardens if they have any!

Put the milk in a pan with the honey and vanilla and bring to just below boiling temperature. Whilst watching the level, make a whisk with the sprigs of lavender and use it to shake the milk about. Leave it to simmer but still watching it intently because you don’t want any bubbles lest the milk should curdle.

Beat the yolks with the sugar.

When the milk is very hot but not boiling yet, pour it into the yolks whilst whisking or panning with a wooden spoon.

Add the cream and blend in well.

Leave it covered to infuse- with the lavender still in- for a few hours or a whole night.

With a cheese clothe and a sieve, strain the cream into a clean container, making sure you squeeze all of the fragrance out and end up with a vanilla coloured, perfectly smooth cream.

When it is cold – I keep it one night in the fridge- you can then use your ice-cream maker or any other favourite method to freeze it. I swear by mine: it was one of the best wedding present ever and it makes a velvety ice-cream in under half-hour… But my sister-in-law Anne-Laure uses a container in her freezer and it works well too.

Enjoy with biscuits or lavender muffins!

Tasting notes: The vanilla puts a lid on the more floral lavender tones so this stays subtle and doesn’t smell like cheap Eau de toilette! You can adapt this recipe to use other herbs such as rosemary or thyme.

My friend Line makes a splendid tarragon version…

Instead of labelling your container, use a sprig inside!

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>Apricots, ricotta and honey cheesecake

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Ricotta, apricots and honey cheesecake
Ingredients list:
Apricots 15 halves
Eggs 4
Lemons 1 (zest and juice)
Ricotta 1 large pot (250g)
Sugar 150g
Small glass of limoncello
Short pastry
Cornflour 1 tbsp

Prepare a pie dish with the pastry. Prick it all over with a spoon.
In Two large bowls, break the eggs, yolk and White separately. In the
yolk, mix the ricotta and sugar. In the white, add a pinch of salt and
start beating, slowly adding the lemon juice and limoncello . Add the
cornflour. Beat up until quite stiff.
Add the zest to the yolk mix and blend both compositions together .
Pour the result into the pastry case then decorate with the apricots
and a drizzle of honey. Sprinkle some pine nuts on top.
Bake at 160 degrees for 45 minutes.

We will have this for dinner on the beach, in the dunes next to the wild white lilies growing through the sand and the green juicy samphire that runs up from the marshes.
The sun will go down on the water in front and reflect in the lagoons behind us. And If we are lucky we’ll catch as many shooting stars as we did last night: 6 stars, 6 wishes…

>Pan amb oli

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Few dishes are better suited to the beach than the simplest one of
all: a thick slab of bread dressed with olive oil and any tasty
topping! In my bit of the mediterranean coast we call it pan bagna,
drenched in red pepper juice and anchovies in oil; in Mallorca they
call it pan amb oli and in Corsica we served it tonight dressed with
goat cheese and honey. The best possible matching for the creaminess
and sweetness of this was a dry, beautifully aged white with brioche


Ingredients list: for one
Thick slab of country bread
1 crushed tomato
Olive oil
Two slices of soft goat cheese
A few nuts
A drizzle of corsican honey

A breathtaking view of the sea and some very good friends to share it all with! I had it all!


Drizzle the olive oil on the bread. Dress each slice with the crushed tomatoes (roughly done in a blender) then put the sliced cheese and nuts on top before grilling for a few minutes.
Serve warm with a good swirl of runny honey over it. Delicious !