We are starting a collaboration with The Everyday French Chef, a culinary website written by Meg Bortin – one of my favorite down-to-earth, simple but fantastic, straightforward but magically tasty chefs. Not to mention, a wonderful and profoundly colorful human being.

She has generously agreed to share her recipes with plant d’Avenir – and in exchange, we are able to provide the sometimes difficult to find herbs and garden ingredients that her recipes call for. What’s better than growing the plants yourself on your balcony or window sill, or planting them outdoors if you’re lucky enough to have a garden?
Especially since most of them require little maintenance and … our specialty… very little watering!

This recipe is so delicious and our lavender is growing fast, even in these windy and humid conditions. So if you’re keen to do a bit of winter kitchen experimentation, hop on our collaboration train!

Moving forward, we will be offering seasonal recipes for readers of both websites who would like to grow the plants they need to produce fabulous French food.

Recipe on Meg’s Website : https://everydayfrenchchef.com/recipes/desserts/ricotta-a-la-lavande-et-aux-mirabelles

For success with this subtle and unusual dessert, the ricotta should be creamy and without bits of curd. If it is not, add a teaspoon of milk or cream and blend to a creamy paste.

• 1 cup (250 g.) ricotta
• 1 tbsp. powdered sugar (icing sugar) or honey
• 1/2 cup (10 cl) water
• 1/2 cup (100 g.) + 1 tsp. sugar
• 5 or more lavender stalks, including flower heads – use Lavandula angustifolia here as it is the sweetest and most aromatic lavendar there is!
• 12 mirabelles or 6 small plums
• olive oil (optional)

Place the ricotta in a small bowl, add the powdered sugar and stir. You may add a bit more to taste, but don’t make it overly sweet.

Combine the 1/2 cup water and 1/2 cup sugar in a saucepan. Add the lavender stalks, cutting in half to make them fit if necessary. Bring to a simmer over a medium flame. Simmer for 5 minutes. Set aside and allow to cool. Strain into a clean jar, reserving the lavender flowers for decoration. (You will have more syrup than you need, and can keep what’s left over in the fridge for future use.)

Slice the mirabelles or plums in half, remove the pits and dust with 1 tsp. sugar. In a nonstick frying pan, place the sugared fruit cut-side down. Heat over a medium flame to caramelize slightly.

When the fruit begins to brown, remove from heat — but not too soon. You want to create that brulé effect. At the bistro, they sometimes actually grill the plums with a blow torch, but as most of us don’t keep those in our kitchens I would go with the stove-top grilling described here.

To serve, place a large dollop of the ricotta in the center of a small plate. Strew with mirabelle halves. Drizzle with lavender syrup. Decorate with a reserved lavender stalk or two. Sprinkle with a few drops of olive oil. Serves 2

Click here to find the recipe on The Everyday French Chef!