This is a light and delicious dessert that's quick and easy and sure to become a favorite! It's one of our favorites here on the farm and will be in the cookbook we are writing for the farm. I have used assorted berries in this recipe, but I also like to use many other summer fruits as they come into the markets. You'll have fun finding the ones you like the best. Enjoy!

1 Angel Food Cake
1/2 cup *Keys Creek Lavender Jelly (1/2 a jar)
1 and 1/2 cups Whipping Cream
2 Tablespoons *Keys Creek Lavender Honey
2 teaspoons *Keys Creek Culinary Lavender (reserve 1 teaspoon Lavender for garnish)
Assorted Berries (about 1/2 cup of each...sliced Strawberries, Raspberries, Blueberries and Blackberries)
Fresh Mint and Fresh Lavender Sprigs (if you have some available)

In a bowl or electric mixer whip the Whipping Cream, Lavender Honey and 1 teaspoon Culinary Lavender.Set aside in the refrigerator.Slice an Angle Food Cake in half (like an English muffin) and spread the Lavender Jelly on the bottom layer.Then replace the top of the cake so it looks like a whole cake again. Cover the entire Angel Food Cake with the Whipped Cream mixture. Arrange the assorted berries on the cake. Get creative and have fun. Sprinkle with the remaining 1 teaspoon Culinary Lavender and some Fresh Mint. If you are lucky enough to have fresh Lavender near by use a few sprigs to garnish too.

All of the Keys Creek products featured in this recipe are available in our online store. They are also available in our product store at the farm, open every Friday, Saturday and Sunday, now through the end of June 10 AM to 5 PM. 

Find out more about Chef Kate by visiting her website www.chefkatealiveandcooking.com