Fresh fig puff with lavender ice cream

Ingredients

1 sheet good quality frozen puff pastry
icing sugar to dust
100g/3½oz frangipane (see below)
8 fresh figs
50ml/2fl oz lavender honey (or other honey)
500ml/17fl oz of lavender ice cream
50g/2oz toasted sliced almonds
fresh mint, to garnish

For the frangipane:
125g/4oz butter
125g/4oz icing sugar
125g/4oz ground almonds
25g/1oz plain flour
2 eggs
25ml/1fl oz rum

For the lavender ice cream:
Prepare a standard Creme Anglaise (custard) with lavender infused through the milk for about ½ hour. Use a handful of dried lavender for 250ml/8fl oz milk. Cool, then freeze.
6 egg yolks
125g/4oz sugar
1 vanilla pod
250ml/8fl oz milk
250ml/8fl oz cream

Method

1. The ice cream should be made in advance and frozen.
2. Cut out a circle of puff pastry (12cm/4½in diameter), prick with a fork and cook between two baking sheets so it does not rise. Cook for 10-15 minutes until golden brown. Straight after taking the pastry out of the oven, dust with plenty of icing sugar.
3. To make the frangipane, beat the butter with the sugar and almonds until creamy.
4. Sieve in flour and mix well. Beat in the eggs one at a time and then stir in the rum. Place in fridge.
5. Spread 2 tbsp of the frangipane onto the puff circle and then slice the figs and place overlapping slices on top. Dust with icing sugar and drizzle with honey.
6. Bake for about 4-5 minutes, remove from the oven and place on a plate. Place a ball of ice cream on top, dust with icing sugar and sprinkle over toasted almonds. Drizzle with a little more honey and garnish with a mint leaf.