Main ingredients 🥩
milkegg yolkslavender tea bagvanilla beanapplealmondscastellawhipping creamwhite chocolate
Park Joon-woo Lavender Forest
A sophisticated French-style dessert praised on the show 'Please Take Care of My Refrigerator,' featuring a harmonious blend of sweet apple and delicate lavender aroma.
🙋 Recommended for
- ⭐ Those who want to challenge themselves to create restaurant-quality French desserts at home
- ⭐ Those who enjoy the balanced harmony of subtle herbal notes with sweet and crunchy textures in layered desserts
Ingredients needed 🛒2 servings
- milk 500ml
- egg yolks to taste
- sugar 55g
- lavender tea bag 1~2 pieces
- vanilla bean a little
- apple 1 piece
- almonds a handful
- butter to taste
- castella a little
- French apple cookies to taste
- oudh compote a little
- whipping cream to taste
- white chocolate a little
Recipe 🍳
- Mix sugar 55g into egg yolks until the color becomes bright ivory.
- Place milk 500ml, lavender tea bag, and vanilla bean in a pot and gently heat over low flame until just before boiling, extracting the fragrance.
- Gradually pour the warmed milk into the yolk mixture while stirring quickly to prevent curdling or cooking the eggs.
- Pour the blended liquid back into the pot and cook over medium-low heat, scraping the bottom and edges with a spatula until thickened. Then cool to complete the crème.
- Peel and finely chop the apple. Heat a pan, add butter, then sauté the apple and almonds together until moisture evaporates.
- Whip chilled whipping cream with sugar and vanilla until firm, creating chantilly cream, then refrigerate.
- At the bottom of the serving dish, lay down the sautéed apples and almonds, then cover with thinly sliced castella.
- Gently pour the cooled lavender crème over the castella.
- Layer crushed French apple cookies, oudh compote, chantilly cream, and finally grated white chocolate on top to finish.
- Mix sugar into egg yolks, and gently steep lavender and vanilla in milk.
- Combine milk and yolks, stir over low heat until thickened, then cool to make the custard.
- Sauté apples and almonds in butter, and whip cream to make chantilly cream.
- Assemble in the bowl: apples, castella, lavender crème, cookies, compote, cream, and chocolate in sequence.
Cooking tips 💡
- Do not overheat the milk—only warm it until steam rises, as excessively hot milk may cause the yolks to scramble when mixed.
- Avoid overcooking the custard; if the egg flavor becomes too strong, it’s overcooked. Remove from heat immediately when the consistency holds a visible trail when scraped with a spatula.
- For chantilly cream, use whipping cream straight from the refrigerator—very cold—to achieve a firm, clean texture.
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