Sautéed Blueberries with Lavender Essence and Whipped Cream
Sautéed Blueberries with Lavender Essence and Whipped Cream
When it comes to fresh fruit, less is usually more. This is almost like a blueberry soup — a simple and honest celebration of the berry. The berries are gently warmed, just to coax out the juices, and subtly complemented with aromatic lavender and creamy butter. The best part is watching the whipped cream dissolve softly into the beautiful purple berries, making marbled patterns in varying shades of blue and purple. This makes a great afternoon snack, breakfast, or dessert.
Ingredients
- 1 tablespoon culinary lavender USE CODE: AKLRECIPE for 5% off
- ¼ cup boiling water
- 3 cups fresh blueberries
- 1 tablespoon unsalted butter
- 2 –4 tablespoons raw honey
- 1 cup heavy cream
Instructions
- Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan.
- Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes.
- While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.
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I have culinary lavender seeds. How do you use that if u do not have lavender flowers?