Saturday, July 31, 2010
L. angustifoia and Espresso
Lavender is known as the queen of herbs and you can see why from the beautiful photo posted above which was taken in my urban (NYC) rooftop garden.The honeybees love it too, so, it is hard to think of cutting back the beautiful grey-green textured leaves. However, it can eventually be used in potpourri, and I've recently discovered a recipe for an unusual subtle dessert to serve with after dinner expresso. The dessert is a lavender swizzle stick, and the recipe is as follows:
Make a confection from whole sprigs of just picked lavender blossoms. Beat three egg-whites and 1/4 cup of sugar until frothy. Dip the lavender sprigs into the mixture and coat them. Set aside to dry for two hours on a sheet of non-stick parchment paper. Serve with after-dinner espresso when entertaining guests in your garden.