Author Notes: i was never really a floral flavor person, partly because i am not a fan of overly feminine thingies, and partly because my sensitive nose is not always happy with the scent. but thanks to my dear friends, they introduced to me rose and lavender so i could learn to appreciate their beauty.
the first floral experience came with a christmas present from casey and ryan almost two years ago. (that being said christmas is coming soon. yay!) it was a rose petal jelly in a jar with hand drawn rose graphic. it looked like so much love was put in the jar, from handpicking the petals to twirling on the top. somehow it was so foreign for me that i took a long while to think about how to make the best use of it. then i made parfait, summer refreshers, and for the first time, i didn’t associate floral scent with artificial.
then one day my then-roommate and rose-enthusiast friend asan came up with an idea to make rose cookies following her french home-baking cookbook. it was a lot of fun, and it was the first time the idea of cooking with flowers struck me, in a good way.
as i got more comfortable with flowers, a few months ago v got me some lavenders from the farm, and m had this brilliant idea to make lavender tiramisu.
voilà! this earl grey infused lavender tiramisu was born. such a collaboration of friendship and love. =)
original link to the recipe: http://astro-pie.com/whats-cooking-en//earl-grey-infused-lavender-tiramisu —Winnie Wang
Makes: 6 servings in 8-ounce jar
cup granulated sugar
cup whole milk
tablespoon organic dried lavender, wrapped in cheesecloth or a tea filter bag
pound mascarpone cheese
cups heavy cream
teaspoon lavender extract (optional)
vanilla bean seeds – scraped from 1/2 pod
packets earl grey tea bags
cup hot water
teaspoon aroma bitters
pieces lady fingers
- in a saucepan, whisk together egg yolks and granulated sugar
- over medium heat, cook the mixture, and slowly whisk in milk until well blended. stir constantly until it boils
- turn to low heat. put in the tea filter bag of organic dried lavender and make sure it does not blend in the mixture. let the mixture gently boil for another minute
- remove the mixture from heat and let it cool for 15 minutes. then cover it and refrigerate it for 1 hour
- while waiting for the yolk custard mixture to chill, steep earl grey in the hot water for five minutes. remove the tea bags and allow it to chill at room temperature. when it’s completely cooled down – which takes about 30 minutes – add aroma bitters to the tea
- break each lady finger into four pieces and set aside
- meanwhile, in a mixing bowl, beat heavy cream with lavender extract and vanilla bean seeds until peaks form and set aside
- take out the yolk custard mixture. whisk mascarpone into it until smooth and set aside
- dip one end of a ladyfinger piece in earl grey and arrange it at the bottom of an 8-ounce mason jar. repeat and put three pieces at the bottom, soaked ends towards inside. then scoop the mascarpone custard over lady fingers, then the vanilla whipped cream. repeat layers and sprinkle with extra dried lavender on top
- cover the tiramisu jars and refrigerate 6 hours, or until set
Photo by Winnie Wang