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Posts Tagged ‘lavender recipe’

Lavender Panna Cotta with Poached Rhubarb

April 16th, 2011 by Jardin Du Soleil

What says “Spring” better than rhubarb?!

We’re excited to try out this recipe for Lavender Panna Cotta with Poached Rhubarb! It sounds delicious!

Lavender Panna Cotta with Poached Rhubarb

Serves 4-6

For the panna cotta:

1 Tablespoon powdered gelatin

1/4 cup water

2 cups heavy cream

1/4 cup Lavender Honey

1 Tablespoon Culinary Lavender

2 cups full fat buttermilk

For the poached rhubarb:

Juice of one lemon

1/2 cup water or sweet white wine or blush wine

2 Tablespoons Lavender Honey

5 stalks rhubarb, chopped into small pieces (1/2 inch)

Prepare the panna cotta:

Place the water in a small bowl and sprinkle the gelatin over it. Reserve. In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream, honey, and lavender buds to a simmer. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the buttermilk and whisk until well blended.

Divide the mixture among 4-6 cups or ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly.

Prepare the rhubarb:

Place the lemon juice, water (or wine) and honey in a heavy bottom saucepan over high heat. Bring to a boil and add the pieces of rhubarb. Poach for 2-3 minutes then gently remove the rhubarb from the poaching liquid and set aside (they will continue to soften as they cool). You can reduce the poaching liquid to a syrup over medium heat and use to drizzle over the panna cotta.

Lavender Gingerbread Cookie Recipe

December 11th, 2010 by Jardin Du Soleil

Mmmm! We couldn’t wait to try some gingerbread cookies with lavender this holiday season!

We figured the easiest way to try these cookies would be using our Certified Organic, Fair Trade Lavender Sugar, and it turned out to be just the perfect amount!


2 1/4 cup flour

1/2 cup Certified Organic, Fair Trade Lavender Sugar

1/2 cup butter

1/2 cup molasses

1 egg

1 1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. ginger

1 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. baking soda

1/2 tsp. salt

Blend all of the ingredients with an electric mixer. Refrigerate for 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Roll out Lavender Gingerbread Cookie Dough to 1/4 inch thick, cut into shapes, place a half inch apart on a cookie sheet, and bake for about 8 minutes or until slightly browned. Makes 2 dozen 5-inch cookies.

*If you prefer a slightly stronger lavender flavor, add 1/2 tsp. finely chopped Culinary Lavender.

Ornamental Cookie Frosting:

1 1/4 cup powdered sugar

1/8 tsp. cream of tartar

1 egg white

Blend all ingredients until very thick- a knife drawn through the frosting should leave a line. Color and use to decorate!