This time of year, lavender blooms are in full effect. In this 2009 Deep Plate exercise from Jason Reaves, we explore its use in a summer-themed dessert.
Chef Jason Reaves is the Pastry Chef at Market Salamander in Middleburg, Virginia. In his Deep Plate exercise, he created a citrus panna cotta. It includes a vanilla bean syrup with lavender infusion, a lavender tuile, strawberry, lime zest, and fresh lavender flowers.
* Photos by Three Lights Photography, LLC / www.threelightsphoto.com / 703.868.6895