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French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the lavender heads and about 2 tablespoons sugar into a food mixer, or coffee/spice blender. Pulse together for about 1 minute or until the lavender is ground, the same consistency as ground spices. | 2. Place the rest of the sugar into a large mixing bowl & add the ground lavender and sugar mix. | 3. Mix well. | 4. In tall jar, Kilner jars are good, pour half the lavender sugar; place the three vanilla pods in the jar, towards the outside so they may be seen,. | 5. Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar. | 6. Seal and keep for about 2 weeks before using,. | 7. Store in a dark, dry and cool place. | 8. This lasts up to 1 year and the vanilla pods can be used numerous times again, after the sugar has finished. | 9. Use in cakes, biscuits, cookies, jams, cream desserts, ice-cream, pies and tarts, crumbles, trifles and junkets etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caster sugar 200 - - - -
    lavender 6 -10 - - - -
    vanilla pod 3 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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