Iced Floral Souffle
ready in 6 h. 40 min.
Cut 4 pieces of non-stick baking paper measuring about 18cm x 30cm|7" x 12" and fold each in half along its length to 9cm x 30cm|3½" x 12". Fold one of the long edges over 2.5cm|1".
Wrap each collar around 4 ramekins, keeping them in place with a rubber band.
Whisk together the egg yolks, 100ml| 1/2 cup lavender syrup and half the icing sugar until smooth.
Whisk the cream until thick but not stiff. Gently fold into the egg yolk mixture.
Blend together the blueberries, lemon juice, remaining icing sugar and remaining lavender syrup in a food processor to a puree.
Fold the puree into the cream mixture.
Divide between the ramekins and freeze for at least 6 hours until firm.
Remove the paper collars and sprinkle with chopped nuts. Top with blueberries and sift a little icing sugar over the top. Decorate with lavender sprigs.