Lavender-Scented Strawberries with Honey Cream

Ingredients

• 2 tablespoons cornstarch 
• 3 large egg yolk 
• 0.5 teaspoon gelatin powder unflavored
• 0.3 cup honey 
• 0.5 teaspoon culinary lavender buds dried (such as McCormick)
• 1 cup milk 2% reduced-fat
• 6 ounce yogurt plain 2% greek-style
• 0.1 teaspoon salt 
• 2 cups strawberries quartered
• 0.3 cup sugar 
• 0.3 cup water 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally.
2. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
3. Sprinkle gelatin over 1 tablespoon water in a small bowl.
4. Let stand 1 minute or until gelatin dissolves.
5. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
6. Heat milk over medium-high heat in a small heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly.
7. Remove from heat; add gelatin mixture, stirring well.
8. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
9. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.