Ganache, Lavender Ice Cream and Raspberry Potpourri

For the ice cream:

1. Put the milk and cream in a saucepan, add the scraped-out vanilla pulp, the vanilla pod and the lavender flowers and bring to the boil. At the same time, stir the sugar into the egg yolks as “fluffy” as possible (e.g. with a hand mixer). Let the milk-cream mixture cool down for approx. 15 minutes.
2. Then add the sugar-egg mixture and heat everything together to 85 degrees, stirring constantly. It mustn’t boil! Then immediately transfer to a cold container and leave to rest in the refrigerator for several hours (preferably overnight). Pass the mixture through a sieve, add a dash of vodka and finish in the ice cream maker.

For the ganache:

1. Heat 0.2 l of cream at a time in a saucepan and add the chocolate in small pieces and stir until a homogeneous mixture forms. Then put each of the two chocolate masses in a piping bag and let them cool in the refrigerator.

For the raspberry pot pourri:

1. Put the raspberries, the vanilla pulp, the Grand Marnier and the powdered sugar in a saucepan and simmer for a few minutes. If necessary, grind the mass with the hand blender and pass through a sieve.
2. Fill 250 ml of the juice obtained together with 250 ml of whipped cream in the ISI siphon and let it rest in the refrigerator for at least 2 hours. Save the remaining raspberry juice for serving.

To serve:

1. Arrange two kinds of ganache with the lavender ice cream, raspberry espuma, raspberry juice, powdered sugar and a few fresh raspberries decoratively on the plates.