A velvety smooth no-churn frozen dessert lightly flavoured with lavender. Melts beautifully on the tongue, rather than rolling off it. But the delicious and sophisticated flavours linger. A perfect make-ahead dessert.
Whip the cream to soft peaks, either with an electric whisk or by hand, if you're feeling strong.
150 ml double cream (heavy cream)
Warm the water in a small pan and dissolve the sugar in it.
75 ml water, 60 g golden caster sugar
Notch up the heat and boil the syrup for two minutes, then turn the heat off.
Add the chocolate and leave to melt.
70 g dark lavender chocolate
Meanwhile, separate the eggs, putting the yolks into a bowl and the whites into the fridge for some future use.
2 large eggs
Beat the egg yolks with a wooden spoon or hand held beaters, then slowly pour in the chocolate syrup beating all the while. Carry on beating until the mixture is almost cool.
Beat in the cognac, then fold in the whipped cream.
2 tsp cognac
Divide the mixture between four ramekin dishes and place in the freezer. Leave for at least two hours.
Notes
If you're not going to eat these the same day you make them, place them in a freezer proof container as soon as they're frozen.Please note: calories and other nutritional information are per serving. They’re approximate and should only be used as a guide.