Lavender French Cream

from 42nd Street Cafe, Longview, WA

1.5 tsp lavender buds, crumbled
1 cup sour cream (you can use light, if you want)
1 cup heavy cream
3/4 cup sugar (recipe originally calls for Splenda, which also works well)
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese (low-fat works well)
1/2 tsp vanilla
zest of 1/2 lemon

3/4 pound fresh berries (if using strawberries, quarter them)
1/8 tsp each, cinnamon and nutmeg
1/4 tsp rosewater
1/2 cup sugar or Splenda (less if the berries are sweet)

Combine first 4 ingredients in a saucepan and heat over medium heat until warm and well combined. Don't boil.

Sprinkle gelatin over cold water and let it soften for 1 minute. Gently heat until the gelatin is dissolved. Stir into cream mixture.

Beat cream cheese until fluffy. Add cream mixture, vanilla and zest. Divide into wine glasses and chill for 6+ hours.

Gently toss berries, remaining sugar rosewater and spices. Let sit at room temperature while the french cream is chilling.

Serve the French Cream with berries on top. If desired, top with sweetened whipped cream.