Ingredients:

  • 2 cups (475ml) Strong Brewed Coffee
  • 1/4 cup (60ml) Granulated Sugar
  • 1 tbsp (7g) Unflavored Gelatin Powder
  • 1/4 cup (60ml) Cold Water
  • 8 Italian Ladyfingers (Savoiardi cookies)
  • 1/2 cup (120ml) Strong Brewed Espresso, cooled
  • 2 tbsp Coffee Liqueur (Kahlua or similar - optional)
  • 1 cup (240ml) Heavy Cream, cold
  • 8 oz (225g) Mascarpone Cheese, softened
  • 1/4 cup (60ml) Honey
  • 1 tbsp Dried Lavender Buds
  • 1/4 cup (60ml) Whole Milk
  • Whipped Cream (Optional)
  • Dried Lavender Sprigs (Optional)
  • A drizzle of Honey (Optional)

Instructions:

  1. Bloom gelatin in cold water. Heat coffee and sugar in a saucepan until sugar dissolves. Remove from heat and stir in bloomed gelatin until dissolved. Pour into a small baking dish or ramekin and refrigerate until firm (at least 3 hours). Cut into small cubes just before assembling the parfaits.
  2. Combine cooled espresso and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the espresso mixture, just enough to moisten (don't soak completely!).
  3. Infuse milk by bringing to a gentle simmer with lavender. Cool and strain. Whip heavy cream to soft peaks. In a separate bowl, beat mascarpone cheese with honey and infused milk until smooth and creamy. Gently fold whipped cream into the mascarpone mixture until combined.
  4. Layer the bottom of each glass with cubes of coffee jelly. Add a layer of espresso-soaked ladyfingers (you may need to break them into smaller pieces to fit). Spoon a generous layer of the honey-lavender mascarpone mousse on top. Repeat layers, finishing with the mousse.
  5. Refrigerate parfaits for at least 30 minutes to allow the flavours to meld. Garnish with whipped cream, dried lavender sprigs, and a drizzle of honey, if desired, just before serving.