🍽️ Peach Delicacy with Pistachio Ice Cream

Name: Peach Delicacy with Pistachio Ice Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 5 g yeast; 125 ml milk; 80 g flour; 1 egg; 1 tbsp sugar; 1 pinch salt; 1 lemon (zest); 100 g whipping cream; 30 g almond kernels (sliced, blanched); 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 the Italian delicatessen); 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 flowers; 1 handful wild strawberry; 6 organic rose petals; 12 lavender sprigs; 1 tbsp powdered sugar

685 kcal · 30 min · 4 servings

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Ingredients

5 g yeast
125 ml milk
80 g flour
1 egg
1 tbsp sugar
1 pinch salt
1 lemon (zest)
100 g whipping cream
30 g almond kernels (sliced, blanched)
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 the Italian delicatessen)
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 flowers
1 handful wild strawberry
6 organic rose petals
12 lavender sprigs
1 tbsp powdered sugar

Instructions

1. Mix sugar, almond milk syrup, and egg yolks for the ice cream in a bowl.
2. Bring the milk with Creme Fraiche to a boil and let it cool down slightly.
3. Slowly pour the egg yolk mixture into the milk while stirring constantly.
4. Place the pan back on the stove and heat the mixture slowly.
5. Make sure the mixture does not boil, but only gets warm.
6. Finely chop the pistachios in a mortar and stir them in.
7. Put the mixture into the ice cream maker and let it freeze.
8. Alternatively, put the mixture in the freezer and stir it vigorously every 15 minutes until it is firm.
9. Heat fondant with glucose and sugar while stirring until it darkens.
10. Remove the pan from the heat immediately and pour the mixture onto a baking sheet lined with baking paper.
11. Spread the mixture thinly and let it dry.
12. Grind the dried caramel finely in a coffee grinder or blender.
13. Sprinkle the caramel powder using a round cutter to form 6 round chips on a baking sheet.
14. Bake the chips for approx. 10 minutes at 200°C in the preheated oven until they liquefy again.
15. Remove the chips from the oven and sprinkle them immediately with lavender flowers.
16. Dissolve the yeast in lukewarm milk.
17. Mix the milk with egg yolk, flour, sugar, salt, and lemon zest to form a smooth dough.
18. Let the dough rise covered in a warm place.
19. Whip the egg whites to stiff peaks.
20. Whip the cream to stiff peaks.
21. Fold the cream and egg whites into the dough.
22. Melt the butter in a non-stick pan.
23. Pour 6 blinis into the pan and sprinkle them with almonds.
24. Bake the blinis golden brown on both sides.
25. Keep the finished blinis warm in the preheated oven at 80°C.
26. Dip the peaches briefly into boiling water.
27. Halve the peaches, remove the pits, and peel them.
28. Warm butter with honey while stirring.
29. Brush the peach halves with the butter-honey mixture.
30. Arrange the blinis on plates.
31. Place the warm peach halves on the blinis.
32. Garnish the dish with wild strawberries and rose petals.
33. Place a scoop of ice cream next to the blini.
34. Garnish the ice cream with a lavender chip.
35. Add two lavender sprigs and serve the dish immediately while the blini is still warm.

Nutrition per serving

kcal: 685
Protein: 11 g · Fett/Fat: 33 g · Carbs: 82 g