I prefer using the augustifolias in cooking because they are sweeter and more delicate. The lavandins are much harsher, resinous and can be causing the ‘soapy’ aftertaste many people notice! In truth, lavandins (Provence, Grosso, etc.) are a more recent development and were not intended as a culinary herb. They have their fans, of course. But traditionally, true lavender is the basis for lavender as an herb.
-6 egg yolks
-1/2 cup sugar
-1/4 tsp. salt
-3 cups light cream
-2 TB. fresh Melissa lavender flowers
-2 tsp. vanilla
-1 cup apricot jam (heated)
-1 sponge cake layer or lady fingers
-1/4 cup Boordy’s Peach Wine or Vidal Blanc
-2 cups fresh sliced peaches
-Melissa lavender flowers for garnish
Combine the egg yolks, sugar and salt in top of double boiler. Pour cream into another saucepan, sprinkle with flowers and heat until steaming. Do not allow to boil. Remove from heat and cool for five minutes.
Strain flowers and add to egg yolk mixture slowly. Cook over simmering water, stirring constantly until the mixture coats the back of a silver spoon. Remove from heat and add vanilla. Cool the custard sauce.
To assemble the trifle: Cut sponge cake into fingers ( or cut ladyfingers in half length-wise) and sprinkle with Boordy’s Fresh Peach wine. Place one layer saturated cake into bottom of a glass trifle dish and brush with apricot jam. Pour 1/3 custard sauce over cake.
Repeat layer, topping with custard sauce. Refrigerate. Just before serving, arrange peach slices on top and sprinkle with lavender flowers.
Note: Munstead may be substituted.