The combination of soft peaches, lavender and olive oil is heavenly. It makes an impressive dinner party dessert and all the prep can be done in advance.
peaches, olive oil ice cream and lavender biscuit crumb
Serves 6
No-churn olive oil ice cream
1 can sweetened condensed milk
1 tsp vanilla extract
120ml cup extra virgin olive oil
450ml double cream
Lavender biscuit crumb
100g soft butter
3 tsp edible dried lavender
60g demerara sugar
150g plain flour
1 large jar of peeled peaches in syrup (950g)
Ice cream
In a large mixing bowl, combine the condensed milk, vanilla extract and olive oil. In a separate bowl, whisk the cream until you they form stiff peaks. Carefully fold in 1/3 of the whisked cream into the milk mixture, followed by the remaining cream, until well combined but not deflated.
Pour the mixture into a loaf tin lined with cling film. Cover the top of the tin with more cling film and chill for at least 3 hours.
Biscuit crumb
Add the flour, lavender and sugar into a mixing bowl and beat with an electric hand whisk for a few minutes, until smooth and fluffy. Add the flour and slowly beat into the mix, until it resembles breadcrumbs. Bring the mixture together with your hands and roll into a cylinder. Wrap in cling film and chill in the fridge for at least an hour.
Once chilled, line a baking sheet with greaseproof paper and preheat the oven to 170°C. Remove the dough from the cling film and slice into 5mm coins. Place onto the baking sheet a little apart, to allow for them to spread during baking. Bake for 15mins, then leave to cool on a wire rack.
Finish the dish
When you are ready to serve, put three halves of peach and a few tablespoons of syrup per person into a bowl. Add a generous scoop of the olive oil ice cream, and crumble over the lavender biscuits as a crumb.