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Flower power

Lavender invokes the sweet smell of Provence
From the chef | Search restaurants | Archives

May 9th, 2007 issue

COURTESY PHOTO
Cheesecake takes a more inventive turn with help from the fields of France.
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By Milan Pešek

Every time I visit France, I am reminded of the amazing variety of fresh ingredients available. Each trip has been an inspiration to me throughout my professional career.

In particular, thinking about France evokes memories of the smell of blue fields of lavender in Provence. Lavender is a symbol of the region, if not the entire country. In France and other countries, the flower is used to infuse flavor into many recipes. Many people are familiar with lavender honey, the soft, aromatic Mediterranean product. Or you may have tried lavender tea. Often it is used in desserts, adding a gentle, uplifting floral taste.
This lavender cake is quick and easy, and the fresh aroma will take you straight to the blooming fields of France.
When preparing it, though, be careful with the gelatin. First, place the gelatin slices in a bowl filled with cold water and drift ice. Allow it to swell for 15–20 minutes, then take it out and put it into another bowl to warm up. Never boil it or use the microwave.
This recipe can also be used to prepare other French meals. For example, you can make a variation of the cheesecake using vegetables and various herbs, or a terrine with tomatoes and pepper. By using your imagination, you will soon be able to create your own specialties.
Milan Pešek is executive chef at Vltava Restaurant in the Hotel President, located at nám. Curieových 100, Prague 1–Old Town. Tel. 234 614 138
Cheesecake with Lavender
Ingredients Preparation
1.25 kilograms (2.75 pounds) cottage cheese
20 grams (0.7 ounce) crushed lavender
150–200 grams granulated sugar
1 piece of vanilla
1 sachet of vanilla sugar
1 lemon
8 slices of gelatin
2 tablespoons of rum
Butter 		Spoon the cottage cheese into a mixing bowl.
Soak gelatin with vanilla pod and sachet.
Melt gelatin. While it is melting, wash and peel lemon
Add granulated sugar, vanilla, lemon peel and gelatin and mix together.
Add lavender, mix, and drizzle with lemon juice and rum.
Grease a baking pan with butter, put it on a plate, and fill with the cottage cheese-gelatin mixture. You can also add pieces of fresh fruit (strawberries, raspberries, oranges, etc.).
Place pan in
refrigerator and let it set.
Serve the pieces of cake on a plate
decorated with fresh lavender and fresh fruit.


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