TEMPORARY STORE HOURS: Our three Minneapolis stores will close at 6 p.m. today (Tuesday, April 20), and all of our other stores will close at 7 p.m. All stores will re-open at 7 a.m. on Wednesday, April 21.
8ouncesLindt White Chocolate, cut into small pieces (optional)
2pintsVanilla Tofutti Frozen Dessert
Boil the sugar and water together until sugar is dissolved; remove from heat. Add lavender and let stand for 10 minutes at room temperature to draw the flavors out of the lavender; refrigerate until cold. Puree the blackberries in a food processor and put through a strainer to remove seeds. Strain lavender from the chilled syrup. Measure 2 3/4 cups of puree, add it to the chilled syrup. Refrigerate, covered overnight; then freeze according to the directions on your ice cream maker. If desired, fold in white chocolate. Line a 3-quart stainless steel bowl or dessert mold with plastic wrap. Press 1 pint of Tofutti into bottom of bowl, then layer 1/2 of sorbet on top of Tofutti, repeat with remaining Tofutti and sorbet. Cover top with plastic wrap. Freeze overnight, or up to 2 months.
To Serve: Remove wrap and invert onto platter. Remove plastic wrap. Serve with your favorite shortbread cookie.
Amount: 8-10 servings
Tip: If you have extra blackberry puree, add honey until desired sweetness and use within a week as a topping for this dessert. Allow 48 hours for preparation.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.