Lavender Crema Recipe
Cucumber-Cilantro Granita, Bruleed Peaches, Citrus Tuile
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Ingredients
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Lavender Crema
Cucumber-Cilantro Granita
Bruleed Peaches
Citrus Tuile
Method
Lavender Crema
- 1
Prepare the Lavender Infusion
In a saucepan, combine heavy cream, sugar, and dried lavender. Heat gently over medium heat until sugar dissolves and the mixture is warm. Remove from heat and let steep for 15 minutes.
- 2
Make the Custard Base
Whisk the egg yolks in a bowl. Slowly add the warm cream mixture to the yolks, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat until thickened, about 5 minutes. Strain through a fine sieve into a bowl and cool.
- 3
Chill
Cover the crema and refrigerate for at least 2 hours until chilled.
Cucumber-Cilantro Granita
- 4
- 5
Freeze
Pour the mixture into a shallow dish and freeze for at least 4 hours, scraping with a fork every hour to create a granita texture.
Bruleed Peaches
- 6
Prepare Peaches
Preheat the broiler. Place peach halves cut-side up on a baking sheet. Sprinkle brown sugar evenly over each peach half.
- 7
Broil
Broil peaches for 3-5 minutes until the sugar is caramelized and bubbly. Remove from oven and let cool slightly.
Citrus Tuile
- 8
Prepare the Tuile Batter
In a bowl, mix granulated sugar, flour, lemon zest, orange zest, and melted butter. Add egg whites and whisk until smooth.
- 9
Bake Tuiles
Preheat the oven to 350°F (175°C). Drop teaspoons of the batter onto a parchment-lined baking sheet and spread into thin circles. Bake for 5-7 minutes until golden. Allow to cool before removing.