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Home Recipes Vegetarian Lavender Cream Cake
Lavender Cream Cake PDF  | Print |  E-mail

Ingredients: 

  • 4 Tbl. lavender, chopped
  • 8 oz vanilla wafers, crushed
  • ¾ cup unsalted butter, room temperature
  • ½ tsp vanilla
  • 8 oz cream cheese, room temperature
  • ½ cup agave nectar
  • 1 cup whipping cream, chilled
  • ¼ cup superfine sugar
  • seasonal fresh fruit, peeled and thinly sliced
  • 1 Tbl. smooth apricot preserves

 Directions:

 1. Place chopped lavender in a small bowl and add 3 Tbl. boiling water.  Steep at least 15 minutes.

 2. Place cookie crumbs into a medium sized bowl and cut the butter into the cookies as you would a pie crust.  Add the vanilla and mix until completely combined. 

 3. Beginning at the center, press the crumb mixture into a 9” springform pan until the bottom is evenly covered.

 4. Beat the cream cheese and agave until combined; strain the lavender infusion and add the liquid to the cream cheese mixture, whipping with a mixer until fluffy.

 5. Beat the whipping cream with the superfine sugar until stiff.  Very gently fold whipping cream into the cream cheese mixture.  Pour onto your crumb crust and spread evenly.  Cover and chill at least two hours or until firm.

 6. Decorate the top of the cake with fresh fruit.  Warm the apricot preserves and gently brush the top of the fruit and cake to glaze.

 Serves 8-10

 

Food Safety

GAP, GMP, HACCP.  You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.