In Hive Honey Lavender Ice-Cream

Honey lavender ice cream is best enjoyed with some cookies or a light pastry. For this ice cream recipe, Chef Jany Gleize combines the ice cream with a cigarette pastry made with eggs, sugar and flour. He makes use of the hive as a bed for the golden yellow ice cream with flecks of purple lavender buds to make the plate look even more delectable and make the dessert taste and smell sweeter. Chef Glaize notes that it is very important to get fine quality lavender when making dessert, not hybrid lavender which is okay if you’re making soup. If your are pretty much concerned with your health then better list this on your healthy recipes






Ingredients

250 g of lavender

honey 4 egg yolks

250 g of milk

125 g of cream small flower

400 g of dough to cigarette

7 g of lavender flower


Preparation Instructions

The honey lavender infusion must be prepared several days before making the ice cream so that the lavender can sit in the honey and produce a more distinct flavor. Cook lavender flowers and buds in honey and store in a jar.

To make the ice cream, heat the milk, cream, lavender honey and eggs and stir until they are thoroughly combined and dissolved together. Let cool and put in the freezer for a few hours until they crystallize. Process the frozen ingredients in the ice cream maker and store ice cream in the fridge.

To make the cigarette pastry, combine sugar, flour, lavender seeds, and egg whites and mix together until it forms a creamy and even texture. Spread the cream on phyllo sheets cut in rectangular shapes place on the baking sheet. Place the baking sheet in a 180 degree oven for a few minutes until it browns. Once cooked, allow to cool for awhile and fold into a cylindrical shape with the aid of a rolling pin.

To serve, cut the hive into a rounded shape and place at the center of the plate. Scoop the ice cream and place on top of hive. Place cigarette pastry on the side and decorate with lavender flowers. Add lavender or chocolate syrup if you wish.