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Lavender Chantilly

        

      1 c  heavy cream

      1 T  lavender blossoms

      1 T  sugar

LAVENDER CHANTILLY In a small heavy saucepan, scald cream and

lavender blossoms. Remove from heat and let steep for 10 minutes.

Strain cream and chill thoroughly. Whip cream, and add sugar after soft

peaks form. Whip till soft peaks form again.











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