Jeanne Kelleys Recipe for Frozen Honey Cream

Gardening guru and food stylist Jeanne Kelley is known for her veggie
patch-to-stove approach to cooking. We’re big fans of her recipe book Salad for
Dinner, so when we heard about her new Kitchen Garden Cookbook, we used it as an
excuse to pop by her Eagle Rock abode and watch her in action.


 


Here, Kelley shows us how to make a springtime dessert (chicken coop and
beehive not required!)
 
Frozen Honey Cream with Strawberries and Lavender

Serves six

Ingredients

For the cream

2 egg whites
1 pinch of salt
¼ c. sugar
1 c. cream, chilled
¼ c. honey, plus more for drizzling

1. In a large metal bowl, using a whisk or an electric mixer fitted with clean, dry beaters, beat egg whites and salt until foamy.

2. Gradually beat in sugar and whip until medium peaks form.

3. In a separate large bowl, using a whisk or an electric mixer set at low, stir cream and honey until honey dissolves. Increase the speed and whip until peaks form.

4. Fold egg whites carefully into whipped cream. Transfer to a 3-cup container and freeze overnight.


For the strawberries

2 lb. strawberries, hulled
2 tbsp. honey
1 tbsp. sugar
¼ tsp. fresh or dried lavender blossoms

1. Cut berries in half if small; quarter if large.

2. In a large bowl, combine with honey, sugar, and lavender; stir to blend.


To Assemble

1. Spoon cream and strawberries into shallow serving dishes. Drizzle cream with a small amount of honey.

2. Garnish with additional lavender blossoms if desired and serve.


Source: http://dailycandy.com/los-angeles/article/146985/Frozen-Honey-Cream-with-Strawberries-and-Lavender-Recipe?