While passing time when I was recovering from my broken ankle I watched The Cooking Channel and The Food Network religiously. I also took an online class from Craftsy.
It was Creative Flavors for Cakes Fillings and Frosting. What I love about these classes is that once you buy them you have access to them from now on.
I came away with lots of delicious recipes that also spurred lots of ideas. There was one recipe from the class that was really piqued my interest, Chocolate Layer Cake with a Lavender Mousse filling. Very unique and I was anxious to try it. One of the first things I did when I was able to get out of the house was to buy culinary grade lavender. I figured if I just smelled it from now on it would be worth it. Then I thought about the price and decided I better use it.
Well you know what they say about the best laid plans. A few days ago my attention was diverted to a different recipe, Lavender Simple Syrup. It was suggested as a simple syrup for cocktails but it will make it to a cake before the cocktail. Most of the time I brush my cakes with simple syrup to retain and enhance moisture. How utterly divine, a cake brushed with Lavender Simple Syrup!
Here the color doesn’t look purple-ish but it’s pretty. Also, the lavender flavor isn’t overpowering. The recipe also suggested using rosemary when making a cocktail with the syrup as well. I’m all over that one too and think it’s going to be a great combo.
It couldn’t be easier to pull together. Bring the water and lavender to a boil, then stir in sugar until fully dissolved. Reduce heat and simmer for about 15 minutes. Let it steep for an hour then strain and bottle it.
Just be sure if you’re using lavender for consumption that it is culinary grade. I purchased mine at the health food store just to be safe. I’m also thinking that this would also make a lovely hostess gift, maybe even with a sprig of rosemary in it. Have you used lavender or any other herb in a dessert? If so did you like it?
The recipe is from About.Com/Cocktails.
- 1 cup water
- 3 tablespoons fresh or dried lavender flowers
- 2 cups sugar
- Bring the water and lavender to a boil.
- Stir in sugar until fully dissolved.
- Reduce heat and simmer for about 15 minutes.
- Remove from the heat and allow to cool and steep for at least 1 hour.
- Strain out the lavender.
- Pour into a bottle and keep in the refrigerator. It will store well for about 2 weeks.
- The recipe makes a very sweet syrup and will yield just over 1 cup.
- If you would like to make more, simply double or triple all of the ingredients.
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