It's apricot season! It is time to cook some fragrant jam so get out those big jam cooking pots! I was wondering if I should cook some lavender scented apricot jam, but I didn't do so. I do like lavender once in a while, but that would have been too much. However, I wanted to prepare a dessert using this combination.
This dessert was born using leftover honey ice cream and sablé breton, that I baked for the raspberry mousse cake. The apricots were poached in a simple syrup flavoured with vanilla. Ah and the lavender? Well, that came in form of a custard.
250 ml whole milk
1 teaspoon lavender
55 g sugar
3 egg yolks
20 g corn starch
Heat milk together with lavender and 1 tablespoon sugar. Beat the rest of the sugar with the egg yolks until creamy. Beat in the corn starch and as the milk begins to boil, remove from the heat and stir in the egg mixture. When it is mixed well, press it through a sieve and cook over low heat for about 5 minutes until it thickens. Let it cool. You can also fold in some whipped cream to it before serving.