Blinis with Peaches and Lavender and Pistachio Ice Cream

For the pistachio ice cream, mix the sugar, orgeat syrup and egg yolks. Boil the milk with creme fraiche and let cool slightly. Slowly pour into the egg yolk mixture, stirring constantly. Pour everything back into the pot and return to the stove. Heat the mixture, stirring constantly (do not boil). Crush the pistachios in a mortar and add to the mixture.

Let the ice cream mixture cool, then process in an ice cream machine according to manufacturer's directions. Alternatively, place the mixture in a container and place in the freezer. Stir every 15 minutes until frozen in order to break up ice crystals and keep the mixture smooth.

For the lavender decoration, heat the fondant with glucose syrup and butter, stirring frequently, until the mixture begins to darken. Immediately remove from the heat and pour out onto a baking sheet lined with parchment paper. Spread thinly then let it dry.

Grind the resulting caramel in a coffee grinder or a blender. Sprinkle the caramel powder onto a baking sheet lined with parchment paper using a round cookie cutter as a mold. Make 6 round shapes and bake for about 10 minutes in a preheated oven at 200°C (approximately 400°F) until the caramel has re-liquefied. Remove from the oven and immediately sprinkle with lavender flowers, then set aside to cool.

For the blinis, dissolve the yeast in the warm milk, then cover and set in a warm place. Mix with egg yolks, flour, sugar, salt and lemon zest until smooth. Beat the egg whites until stiff. Whip the cream. Fold the egg whites and cream into the batter.

Melt the butter in a non-stick pan and make 6 blinis. Sprinkle with almonds, then cook until golden brown on both sides. Keep the blinis warm in a preheated oven at 80°C (approximately 175°F).

For the peaches, blanch the peaches, peel, cut in half and remove the pits. Heat butter with honey and cook the peaches in it. Deglaze with lemon juice, add the peach puree and sprigs of lavender. Keep warm over very low heat.

To assemble the dessert, arrange the blinis on plates and top with the warm peach halves. Garnish with wild strawberries and rose petals.

Place a scoop of ice cream next to the blini and garnish with a lavender decoration.