Lavender-Lemon Cream
  • 1/2cup heavy whipping cream
  • 1/2cup mascarpone cheese
  • 1tablespoon natural cane sugar
  • 2teaspoons lavender budsavailable in tea and herb sections
  • Zest from 1 lemon
  1. Beat cream and mascarpone cheese together. Set aside.
  2. Heat sugar in a small pan until melted. Add lavender buds and stir until coated. Remove from heat and let cool.
  3. Press buds with the back of a spoon until finely ground. Fold into cream mixture with lemon zest. Makes 1 cup.