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No Bake Raspberry Lavender Whipped Cheesecake

Perfect dessert to share with your loved one this Valentine’s Day.

Ingredients

Crust
    • 10 oz Oreo cookies
    • 2 oz melted butter
    • pinch of salt
Cheesecake
    • 4 oz cream cheese
    • 2 tbsp cream
    • 3 tbsp lavender simple syrup
    • 1 tsp vanilla
    • 1 tsp lemon juice
Raspberry Compote/paste
    • 4 oz fresh raspberries
    • 2 tbsp sugar (simmer for 15-20 minutes until thickened)
To serve
  • 3-4 oz fresh raspberries
  • Sliced Almonds
  • Extra Lavender Syrup
  • Confectioner’s sugar

Instructions

Crust
    1. In a food processor, place the Oreos and salt, and process until you get cookie crumbs.
    2. Then while running the food processor on its lowest setting, drizzle the butter in. This should make the cookie crumbs moist enough to be pressed into a cheesecake base.
    3. Take 4 omelet rings or tart rings and butter the insides. Place these on a parchment paper lined cookie sheet or tray. (Alternatively, you can use 4 mini fluted tart pans as well).
    4. Place some of the cookie crumbs inside and using a flat bottomed glass or tart tamper or the back of a spoon, press down the crust to form a flat base.
    5. If you prefer, use your fingers to press the cookie crumbs onto the sides of your tart rings as well to form the sides of the cheesecake (this is optional, just the base would be sufficient, and easier)
    6. Let the tart bases freeze for a few hours, or until you need them.
    7. When you’re ready to use the tart bases, carefully remove the tart ring by using a sharp knife to loosen the edges. Be careful not to break the base. If you have molded the sides as well, you may need a blow torch to warm up the sides slightly, to make unmolding easier.
Raspberry swirl (can be made ahead of time)
    1. Place all the ingredients in a small saucepan. Bring to a boil on medium heat.
    2. Lower the heat and let it simmer until you have a thick raspberry coulis/paste – about 10 minutes.
    3. Set aside to cool and store in the fridge until ready to use.
Cheesecake
    1. In a bowl, place all the ingredients. Whisk until you have a smooth paste.
    2. Add as much of the raspberry paste/coulis as you need to create a ripple effect. You can alter the amount according to your preference. I added about half. Cover with plastic wrap and keep in the fridge until ready.
    3. Optional – store the cheesecake in the fridge in a piping bag fitted with a wide round nozzle.
Assembly
  1. Remove unmolded tart bases from the freezer (about 10 minutes before serving).
  2. Spoon the cheesecake or pipe in the cheesecake evenly onto the four bases.
  3. Stud the top with 3-4 fresh raspberries.
  4. Drizzle a little extra lavender syrup on top.
  5. Sprinkle some sliced almonds and confectioner’s sugar.
  6. Serve immediately.

( Via adishofdailylife.com )

Written by webedit. Posted in Favourite Recipes
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Lady Jane {an earl grey gin cocktail}

Serves: 1
Ingredients
  • 1 egg white
  • 2 ounces earl grey tea infused gin**
  • ¾ ounce lavender simple syrup
  • ¾ ounce fresh squeezed lemon juice
  • Lavender sprig for garnish
Directions
  1. Add all ingredients except garnish to a cocktail shaker and shake without ice.
  2. Open shaker, fill with ice and shake again.
  3. Double strain into a chilled coupe glass and garnish with a lavender flower.
  4. **To make the earl grey tea infused gin:
  5. Combine 1 earl grey tea bag with 2 cups gin and let sit for 2 hours. Strain into a glass bottle and use as desired. 
Written by webedit. Posted in Favourite Recipes
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Holiday Baking 2016- Lavender Shortbread

It’s time to start the holiday baking around here and one of our family favourites is Lavender Shortbread.  These buttery, tender morsels accented with a hint of floral and citrus flavours of Serenity’s culinary lavender are so irresistible, that’s its hard to keep them around until the holidays.

Ingredients:

1 pound unsalted butter at room temperature

1 cup of sugar

1 cup rice flour

3 cups of all purpose flour

1/2 tsp salt

2 teaspoons ground Serenity Culinary lavender

Instructions:

Preheat oven to 350 F.  Cream together butter and icing sugar until light and fluffy. Sift together the dry ingredients. Mix together the dry ingredients into the butter mixture until all the dry ingredients are incorporated.

Spoon dough using a small ice cream scoop onto a parchment lined pan  leaving about 2 inches between cookies and press using a fork.  Bake for 15-20 minutes until the bottoms are lightly brown. Remove from oven and let cool.

Makes about 40 cookies.

 

Written by webedit. Posted in Favourite Recipes
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Photo Contest!

Get your cameras ready for a chance to win a fabulous getaway package for 2 featuring a one night stay at the Mettawas End Bed and Breakfast, a Chef’s choice three course dining experience at the soon to open Bistro 42 and a romantic gift basket full of goodies from Serenity Lavender Farm. The theme of the contest is scentsational lavender and all photos must be taken at Serenity Lavender Farm.

 

Written by webedit. Posted in Blog, Events
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Call for Artists – Lavender Fest 2015

We still have room!  We’re  looking for Artists and Artisans for our 4th Annual Lavender Fest to be held on June 27th and 8th, 2015!  This expanded  2 day event combines our children’s festival and lavender fest and features food trucks, the Stilt Guys, Chef Julie from Thyme to Go, live music and of course the star of the show Lavender!  This is a rain or shine event but one that our  vendors love and come back to year after year.

If you’re interested please complete the attached application and email with some pictures of your work to suzanne@serenitylavender.com.

 

Lavender Festival Vendor application 2015

tour

 

Get Shortlink

Written by webedit. Posted in Blog
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