Strawberries in Tarragon and Lavender Custard
A delicious dessert, with a wonderful custard for two passionate people.
1 Punnet of Strawberries (later in the Summer you can do a mixture of other locally grown soft fruits)
3 Free Range Cotswold Legbar Egg Yolks
2 Free Range Cotswold Legbar Eggs
2 oz Caster Sugar
1 Teaspoon of Lypiatt House Honey
Chopped Selsley Tarragon
1 Cinnamon Stick
1 Split Vanilla Pod
1/2 Pint of Fresh Cream
Finely Chopped Lavender
2 Scoops of Local Ice Cream or Yoghurt
Wash and hull the Strawberries and place in a bowl.
Whisk together the eggs, yolks, sugar and honey.
Bring to the boil the cream, vanilla, cinnamon, tarragon and half the lavender.
Once boiled pour onto the egg mixture, stir well and return to the heat.
On a slow heat whisk or stir continuously till the mix thickens. This is the egg cooking. To test it is ready the mixture should coat the back of a spoon. Once ready pour over the Strawberries and allow to infuse.
To serve place a meringue in the centre of the bowl, fill with some of the "anglaise" mix. Next place a scoop of ice cream in the centre and top with a further amount of berries. Perhaps drizzle with Selsley Herb mulling syrup or Local Honey. Use some fresh mint and a sprinkling of the remaining Lavender and dusting of icing sugar to serve.