Blueberry, Honey and Lavender Mess

Author: Gill Meller

Place the blueberries in a medium pan with 1 tablespoon of water, 1 tablespoon of the honey and the petals from the lavender heads. Set the pan over a medium heat and bring the mixture up to the simmer. Cook the blueberries for 3–4 minutes, or until they are just beginning to soften and collapse. Remove the fruit compote from the heat and allow it to cool, then transfer to the fridge to chill.
When you’re ready to serve, whip the cream with the remaining honey until it holds soft peaks. Fold in the broken meringue pieces along with the blueberry compote, but take care not to over-mix – you want a nice rippling effect. Spoon the mess into 4 small bowls or glasses. Sprinkle each serving with a few lavender petals before eating.