Honey Anderson's Lavender semifreddo

The Lavender is flowering beautifully, the bees are busy helping themselves to the nectar and I'm sure wont miss the handful of flowers I've picked to make ice cream. The chooks are laying well, and my daughter's cow is producing lovely milk and cream...


Lavender Semi-freddo

8 yolks from free range eggs
250 gm sugar
1 litre cream, lightly whipped
8 sprigs of lavender flowers
200 ml milk
and a tsp of lavender honey if you have some (otherwise whatever honey you have to hand).

Raspberry sauce:
Cup of Raspberries..thaw if using frozen ones.
About 1/4 Cup of sugar.


Lavender Semi-freddo:

Put the lavender into a pot with the milk and bring to the boil. Remove from heat, and let the mixture steep for 30 mins, then strain the milk to remove the flowers.
Beat the yolks until thick and pale coloured. Boil the strained milk and sugar for 2 minutes, and pour over the yolks, beat until the mixture is cool. Beat in honey at this stage if you have some. Fold in the whipped cream.
Spread this mixture into a baking paper lined plastic container, put on a lid, and then place in freezer.
Remove from freezer 30 mins before serving so it softens slightly,slice it and serve with a few raspberries on the side and a raspberry sauce

Raspberry sauce:
Whizz the berries in a food processor with the sugar, then push through a sieve to remove the seeds...or just use with the seeds in! Add extra sugar to taste.