2007-03-13

1 cup heavy cream
3 tablespoons fresh lavender flowers OR 1 tablespoon dried lavender flowers
1 tablespoon sugar
fresh lavender for garnish

Combine cream and lavender in small mixer bowl. Cover and refrigerate for 8 hours while cream absorbs the lavender flavor. Strain cream and discard lavender. Beat cream until almost stiff, gradually add sugar and continue beating until consistency is stiff. Sprinkle lavender flowers over the cream before serving with fresh fruit or pound cake. Yield: 2 cups.