1 sheet good quality frozen puff pastry
icing sugar to dust
100g/3½oz frangipane (see below)
8 fresh figs
500ml/17fl oz of lavender ice cream
50g/2oz toasted sliced almonds
fresh mint, to garnish
125g/4oz butter
125g/4oz icing sugar
125g/4oz ground almonds
25g/1oz plain flour
2 eggs
25ml/1fl oz rum
The ice cream should be made in advance and frozen.
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.
To make the frangipane, beat the butter with the sugar and almonds until creamy.
Sieve in flour and mix well. Beat in the eggs one at a time and then stir in the rum. Place in fridge.
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.
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.
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