Peach Dessert with Pistachio Ice

Ingredients

• 5 g yeast
• 125 ml milk
• 80 g flour
• 1 egg
• 1 tbsp sugar
• a pinch salt
• 1 lemon (zest)
• 100 g whipping cream
• 30 g almonds (chopped, drained)
• butter (for frying)
• 3 peaches (large, white)
• 60 g lavender honey
• 2 tsp butter
• 1 lemon (juice)
• 100 g peach puree
• 3 lavender sprigs
• 120 g sugar
• 60 ml almond syrup (from an Italian specialty shop)
• 5 egg yolks
• 250 ml milk
• 200 g crème fraîche
• 50 g Pistachios
• 110 g fondant
• 75 g glucose syrup
• 10 g butter
• 1 tbsp lavender buds
• a handful wild strawberries
• 6 organic rose petals
• 12 lavender sprigs
• 1 tbsp powdered sugar

Instructions

1. 1.

   Mix sugar, almond milk syrup and egg yolks for the ice. Bring milk with crème fraîche to a boil and let it cool slightly. Slowly add the yolk mixture while constantly stirring, return to the stove, and gently heat again without boiling. Crush pistachios in a mortar, mix in, then freeze in an ice cream maker or place in the freezer, stirring vigorously every 15 minutes until frozen.

2. 2.

   Heat fondant with glucose and sugar until it darkens, remove immediately from heat and pour onto parchment-lined tray, spread thinly, let dry. Grind the caramel into fine powder using a coffee grinder or blender. Use a round cutter to shape 6 chips from the caramel powder on parchment, bake at 200°C for about 10 minutes in a preheated oven until the caramel liquefies again, then remove. Immediately dust the caramel chips with lavender buds and let cool.

3. 3.

   Dissolve yeast in lukewarm milk, mix with egg yolk, flour, sugar, salt and lemon zest into a smooth dough and let rise covered in a warm place. Beat egg whites to stiff peaks. Whip cream until stiff. Fold cream and meringue together. Melt butter in a non-stick pan and pour 6 blinis, sprinkle with almonds, bake both sides golden brown, keep the blinis warm at 80°C in a preheated oven. Briefly blanch peaches in boiling water, halve, pit and peel. Warm butter with honey while stirring, sauté peaches in it. Deglaze everything with lemon juice, add peach puree and lavender sprigs. Let peaches simmer on low heat.

4. 4.

   To serve: Arrange blinis on plates, place warm peach halves on top, garnish with wild strawberries and rose petal.

5. 5.

   Place a scoop of ice beside the dish and decorate with a lavender chip.

6. 6.

   Add two more lavender sticks for finishing touch and serve immediately while the blini is still warm.