Raspberry-Pistachio Clafoutis, Lavender Ice Cream, and Pistachio Nougatine

METHOD:

For the Raspberry-Pistachio Clafoutis:
Preheat the oven to 350ºF. In a large bowl, whisk the flour, sugar, and salt together. Add the eggs, egg yolks, cream, vanilla bean, and lemon zest. Continue to whisk until smooth. Slowly add the melted butter, whisking until smooth. Butter and sugar 12 4-ounce ramekins. Divide the raspberries evenly amongst the ramekins. Fill each ramekin about three-quarters full with batter. Sprinkle the tops with pistachios. Put the ramekins on a baking sheet and bake until puffed, set, and light golden brown—approximately 15 to 20 minutes. The batter can be made up to 1 day in advance of baking, if desired.

For the Lavender Ice Cream:
Fill a large mixing bowl with ice water. Set aside. Put a fine-meshed strainer over another large mixing bowl. Set aside. Put the egg yolks and ¼ cup sugar in a large mixing bowl; whisk until smooth. Set aside.

In a medium saucepot, bring the milk, cream, lavender, lemon zest, salt, and remaining cup sugar to a full boil. Slowly pour the hot milk mixture over the egg yolks, while whisking constantly, until fully incorporated. Pour the mixture through the fine-meshed strainer. Put the bowl of strained ice cream base over the bowl of ice water and chill. Churn in an ice cream machine according to the manufacturer’s instructions.

For the Pistachio Nougatine:
Preheat the oven to 350ºF. In a small saucepan, cook the butter, sugar, and corn syrup over low heat until melted. Remove from the stove top and whisk in the salt and flour. Fold in the pistachios. Divide the batter into 12 pieces and bake on a parchment-lined baking sheet for 8 to 10 minutes, or until golden brown. Once cool, break into small shards.

To Assemble and Serve:
Dust the tops of each Raspberry-Pistachio Clafoutis lightly with confectioners’ sugar and plate. Put a quenelle of Lavender Ice Cream on each. Garnish with a shard of Pistachio Nougatine.