Try this delicious dessert today!
600 ml milk
1/4 cup honey
6 stalks fresh lavender,
leaves and stems removed
6 egg yolks
2/3 cup caster sugar
200 ml thickened cream
2 tablespoons gelatine
1/4 cup hot water
Place milk and honey into a pan, bring to the boil. Remove from heat, add lavender flowers. Stand for 30 mins.
Strain, discarding lavender.
Use electric beaters to whisk egg yolks and suger till creamy.
Pour in warm milk, whisk until well combined. Pour into a pan, stir over low heat until mixture thickens to a custard consistency.
Remove from heat, stir in cream. Mix gelatine and hot water in a small heat proof bowl.
Place over a saucepan of simmering water; stir until gelatine dissolves.
Pour gelatine into custard, combine well. Pour into a lightly oiled 1 litre fluted jelly mould or several small lightly oiled moulds.
Chill three to four hours or until firm.
To serve, turn mousse onto a serving plate.
Drizzle with extra honey and a dollop of whipped cream or scoop of ice cream. Decorate with fresh lavender flowers.