Roasted peach with lavender blossom ice cream & honey syrup – summery gourmet dessert
This dessert combines summery flavors with refined sophistication: tender roasted white peaches meet homemade lavender blossom ice cream, refined with an aromatic syrup made from pine honey and roasted kernels. Fresh raspberries and lavender blossoms make the whole thing a visual highlight, as well as a taste sensation. Perfect for special occasions or an elegant summer menu.
Ingredients for 6 people
For lavender blossom ice cream
200 ml cream
200 ml milk
1 vanilla pod
2 tbsp lavender flowers
5 egg yolks, 60 g sugar
For the peach
4 not too soft, ripe white peaches
30 g powdered sugar
40 g fresh butter
40 ml white peach liqueur
1/2 vanilla pod
50 g pine honey, 50 g pine nuts
For serving
fresh raspberries, 12 lavender blossoms
preparation
Bring the cream, milk, scraped vanilla bean pulp, and vanilla bean itself to a boil and let it steep for 5 minutes. Add the lavender blossoms.
Whisk the egg yolks and sugar vigorously until the mixture is almost white. Now add the hot cream, milk, and spice mixture to the egg yolk and sugar mixture, mix well, and place in a saucepan over low heat, stirring constantly, until the mixture thickens.
Immediately strain the cream, squeeze the vanilla pod thoroughly (do not squeeze the lavender flowers), let it cool and freeze in the ice cream maker.
Halve the unpeeled peaches and carefully remove the pits. Peel two peach halves, cut into small cubes, and set aside.
Dust the cut sides of the remaining peaches with powdered sugar and gently fry in a non-stick pan. The powdered sugar should caramelize and the cut sides should retain a toasted texture. Turn the peach halves over, add the butter, and fry on all sides in the brown butter.
Drain the butter, deglaze the peaches with peach liqueur, add the vanilla pod, and immediately cover. Let stand for 3–4 minutes, then remove the lid. The peach skin will now peel off easily.
Remove the peaches and let the resulting liquid boil down.
Add the pine honey and pine nuts, put the peaches back in and glaze lightly with the stock.
To serve, make a small base out of 1 tablespoon of the finely chopped, reserved peach cubes and place the fried, glazed white peach on top.
Top with the liquid and garnish with fresh raspberries and lavender blossoms. Place one scoop of lavender blossom ice cream on top.
Tip
White peaches are available in July, August, and September. Alternatively, you can also make the dessert with apricots.
Be careful, the lavender ice cream shouldn't be too strong. That's why the lavender blossoms aren't squeezed in the sieve.
Of course, this dessert also works with vanilla ice cream. However, I would add two or three lavender stems for flavor when deglazing the pan.
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The recipe is from the book:
John King
King cooks– Great taste – My best recipes
Price 36,00 €
ISBN 978-3-517-10102-6
Südwest Verlag
Award-winning Michelin-starred chef Johannes King compiles his favorite and best recipes from the past 20 years. Featuring around 70 recipes, including themed specials on port wine, truffles, and cheese.
