Caramel with lavender and tonka bean

1. Heat the cream together with the lavender, tonka bean, and pink pepper in a saucepan to 90°C.
2. Infuse for 30 minutes.
3. Pass the cream through a fine-meshed sieve, making sure to press out all the flavour from the residue in the sieve.
4. Make caramel from the sugar by letting it brown in a pan without stirring.
5. Remove from the heat and deglaze the pan with the warm cream.
6. Add the butter and white chocolate and stir with a whisk until smooth.
7. Set aside to cool completely.
8. Pour into a piping bag and keep at room temperature for immediate use.

Serving suggestions:

• Use in a dessert, friandise, or mignardise.
• Delicious as a filling for an orange macaron.
• The perfect match for a composition with components of dark chocolate, roses, and lime.
• Delicious in a composition with components of pretzel, honey, and thyme.