Lavender pudding

I saved and dries lavender this summer. It is luxurious to use during the winter. Lavender combined with chocolate is a delight.

1,5 dl double cream

3 branches lavender flowers, rip off the flowers and grind in a mortel

150 g dark chocolate

50 g butter

6 tbsp sugar

3 eggs

Boil the cream and the lavender flowers in a saucepan. Just when the cream starts to boil remove from the heat and leave for 40 minutes. Melt the chocolate over a saucepan of boiling water. When melted remove from the heat and add the butter in small cubes. Stir and add 1 tbsp of sugar. Leave until cooled. Whish the egg yolks into the chocolate one at the time. Save the egg white. Sift the cream to remove the lavender flowers. Whisk the cream into the chocolate. It will take some time to resolve. Whish the egg whites fluffy. Add the rest of the sugar. Take one third of the egg whites and fold into the chocolate with a spatula. When the egg white is well mixed add the rest of the egg white and fold well. Pour in serving bowls. Keep cool in the fridge for at least two hours.