Lavender Cream with Raspberries and Chocolate Cake

Lavender cream

• Bring the rosé wine, sugar and lavender flowers to the boil in a saucepan, remove from the plate and let cool down. Pass through a sieve into a bowl so that the lavender flowers remain in the sieve.

• Soak the gelatin in water. Mix the wine mixture, egg yolk and beetroot juice in the bowl. Beat over a water bath with a mixer until frothy.

• Squeeze out the gelatine and add to the cream foam. Beat cold in an ice water bath. Whip the cream until stiff and mix carefully with the cream foam.

• Fill into dessert glasses and chill for at least 2 hours. Garnish with raspberries and decorate with a lime wedge before serving.

chocolate cake

• Preheat the oven to 150 degrees. Put chocolate and butter in a bowl, melt over a water bath and stir well together, let cool down briefly.

• Halve the vanilla pod and scrape out the pulp. In a bowl, beat the eggs, vanilla pulp and sugar until frothy. Add the chocolate butter mixture and mix well.

• Finally fold in flour and mix thoroughly. Put the dough in a well-greased round cake tin dusted with flour.

• Bake in the oven for about 15-20 minutes. The cake must not get too dry. Cut the cake into pieces, arrange on the plate and dust with powdered sugar.