The second half of my birthday present this year was another cooking class dinner at Hester Creek with Chef Roger Gillespie. When I asked Chef Roger if I had his permission to use his recipes, he told me “from this moment on, I never have to ask him again, I have his permission for any recipes of his I use.”

This is a big deal for me. He either likes what I do or he wanted to get rid of me…I’ll go with the first one.

The dessert he made was fabulous and wo! you will love it as well.

 

• 3 cups heavy cream (36% if you can find it)
• 1/2 cup sugar
• 1  1/2  tbsp.  lavender
• 1  1/2 tbsp. local honey
• 1  1/2 tsp. finely grated lemon zest
• 1 envelope unflavoured gelatin

Bring cream, 1/4 cup sugar, lavender, honey and lemon zest to a simmer in large saucepan over a medium low heat.

In a small bowl, soften the gelatin in 2 generous tbsp. cold water. Whisk softened gelatin into cream mixture.

Pour cream mixture into 8 x 4 oz, ramekins or custard cups that have been lightly coated with Pam cooking spray. Be sure to blot out excess with paper towel.

Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set. (at least 4 hours), but preferrably overnight.

Serve with a biscotti, shortbread or french madeleine cookie.

Thank  you Chef Roger. It was beyond yummy