Lavender Cream

For the lavender cream, heat milk and stir in lavender flowers, let steep for 20 minutes (mild heat-not boiling). Then strain the flowers.

Mix milk, sugar and lemon peel, color with elder juice. Soak the gelatine, dissolve it and stir it into the milk.

Pour into ramekins and chill. Turn the lavender cream out onto plates and decorate with whipped cream.

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