Directions

Lavender Syrup:

1. In a small saucepan, bring water and sugar to a gentle simmer.
2. Add dried lavender and simmer for 2 minutes.
3. Remove from heat and steep for 10 minutes.
4. Strain the syrup, stir in vanilla, and add food coloring if desired.
5. Cool completely and store in an airtight container in the refrigerator.

Strawberry Cream Layer:

1. In a mixing bowl, use an electric whisk to whip cold 35% cream until it begins to slightly thicken.
2. Add syrup and continue whipping for approximately 30 seconds until combined.
3. Gently fold in strawberries, reserving 1 teaspoon for garnish.
4. Cover and refrigerate until service.

Matcha Cream Cloud:

1. Whisk matcha powder with hot water until smooth.
2. Add milk, cream, and syrup. Froth until thick but still pourable.
3. Keep refrigerated until service.

Storage:

1. Store all components separately in an airtight container at ≤4 °C / 40 °F.

Service:

1. Pour matcha cream into a clear glass to form the base layer.
2. Gently spoon strawberry cream over matcha layer to create a distinct separation.
3. Garnish with a pinch of dried lavender on top or strawberries.
4. Serve immediately.