HONEY LAVENDER CRÈME

by chef Ivor Jones of Chefs Warehouse Beau Constantia

Serves 5

INGREDIENTS

2C cream

1 vanilla pod

2 sprigs of lavender

20g sugar

40g wild honey

4 egg yolks

METHOD

1. Place the cream, vanilla and lavender in a sauce pan and place on a medium heat until scolding (90°C).
2. Meanwhile whisk the sugar, honey and yolks together. Slowly pour the scalding cream into the yolk mix while whisking. Strain and cool.
3. Pour mixture into oven proof ramekins and bake in a tray with a little water at 110°C to 120°C, until just set. Usually about 30 to 40 minutes.
4. Remove from the oven and cool in the fridge.

PLATING

To serve, finish with some fresh honey comb and fresh honey.