Make Lavender Honey Ice Cream: Infuse cream and milk with lavender buds by heating to a simmer, then steeping for 30 minutes. Strain. Whisk in sugar, honey, vanilla, and salt. Chill thoroughly. Churn in an ice cream maker according to manufacturer's instructions.
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Beat egg whites with cream of tartar until stiff peaks form. Gradually add superfine sugar, beating until glossy.
Gently fold in cornstarch until just combined. Do not overmix.
Spoon mixture onto prepared baking sheet, forming four equal-sized circles. Bake for 30-35 minutes, or until lightly golden and firm.
Let cool completely. Carefully slice each cloud bread circle horizontally.
Make Pistachio Dust: Pulse pistachios in a food processor until finely ground.
Place a scoop of lavender honey ice cream between the bottom halves of two cloud bread slices. Sprinkle with pistachio dust. Top with the remaining cloud bread halves.
Serve immediately.
Ingredients
4
44Large Egg Whites-aged 2 hours
1/2 cup100 gSuperfine Sugar
1 tbsp15 mLCornstarch
1/8 tsp0.625 mLCream of Tartar
2 cups473 mLHeavy Cream
1 cup237 mLWhole Milk
3/4 cup150 gGranulated Sugar
1/4 cup60 mLHoney-local, raw
1 tbsp15 mLDried Lavender Buds-culinary grade
1/4 tsp1.25 mLVanilla Extract
PinchPinchSalt
1/4 cup30 gPistachios-shelled, unsalted
Equipment
Baking sheet
Parchment paper
Mixing bowls
Electric mixer
Spatula
Saucepan
Strainer
Ice cream maker
Food processor
Instructions
Make Lavender Honey Ice Cream: Infuse cream and milk with lavender buds by heating to a simmer, then steeping for 30 minutes. Strain. Whisk in sugar, honey, vanilla, and salt. Chill thoroughly. Churn in an ice cream maker according to manufacturer's instructions.
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Beat egg whites with cream of tartar until stiff peaks form. Gradually add superfine sugar, beating until glossy.
Gently fold in cornstarch until just combined. Do not overmix.
Spoon mixture onto prepared baking sheet, forming four equal-sized circles. Bake for 30-35 minutes, or until lightly golden and firm.
Let cool completely. Carefully slice each cloud bread circle horizontally.
Make Pistachio Dust: Pulse pistachios in a food processor until finely ground.
Place a scoop of lavender honey ice cream between the bottom halves of two cloud bread slices. Sprinkle with pistachio dust. Top with the remaining cloud bread halves.
Comments