|Purple color||2 drops|
Grind and then sift the confectioners’ sugar and almond flour together. Put in a large bowl. Cook the sugar, water and honey to 244°. Stream the sugar solution into the whipping whites and beat until room temp. Fold the meringue into the almonds and confectioners’ sugar. Continue folding until the paste falls back on itself. Add color. Pipe onto a silpat with an 804 tip. Garnish half with lavender blossoms. Bake at 320° for about 12 minutes. Ideally, store in refrigerator overnight before filling. Spread evenly into a fleximold or half sheet pan and freeze.
|Araguani or other 70% chocolate||500|
Chop chocolate finely. Place in bowl with honey. Infuse lavender in cream until aromatic. Strain over the chocolate. Whisk until completely melted. Mount in butter. Allow to crystallize at room temperature.
Formulation courtesy of National Honey Board