Ingredients
- 4 free-range egg whites
- 50 g caster sugar
- 200 ml water
- 100 g sugar
- 150 g blueberries
- 150 g raspberries (plus extra for garnish)
- 2 squares dark chocolate
- 250 ml cream
- for the ice cream:
- 250 ml milk
- 1 vanilla pod
- 6 free-range egg yolks
- 75 g sugar
- 4 tblsp lavender flowers 2 hours to fuse
Ingredients
- butter, for greasing
- 125 g (4.5oz) plain flour, plus extra for dusting
- pinch of salt
- 175 g (6oz) caster sugar
- 1⁄2 tsp cream of tartar, sifted
- 8 egg whites (250ml/9fl oz)
- 2 tsp vanilla extract
- 23cm (9in) diameter cake tin with 6cm
- 1/4 tsp lavender essence
- 1–2 tbsp boiling water
- 250 g (9oz) icing sugar, sifted
