Lavender parfait

Method

Heat the cream, lavender and vanilla (both pod and seeds) to about 70 degrees. Leave the cream to infuse for 10 minutes before straining and chilling completely in the fridge.

Beat the egg yolks and sugar with a hand mixer until fluffy. Whip the lavender cream to a light whipped cream. Fold the egg mixture into the whipped cream and divide into the portion bowls. Place the bowls in the freezer until the mixture is completely set. The faster the ice cream freezes, the better it will be.

Garnish the parfait with whipped cream and dried or fresh edible flowers just before serving.