Lemon & Lavender Soft Ice with Blueberry-Basil Compote and Almond Tuile
This elegant fine-dining soft ice dessert combines silky lemon-lavender soft ice with a vibrant blueberry-basil compote and crisp almond tuiles for a refined, restaurant-style finish. Made using Arla Slower Melt Soft Ice Mix, the dessert offers exceptional smoothness and stability, perfect for plated presentation. Balanced with citrus, floral notes, and fresh herbs, it’s an impressive yet achievable dessert ideal for dinner parties and special occasions. Premium ingredients supplied by Nicol Retailer ensure professional results at home.
Ingredients
Lemon & Lavender Soft Ice
- 1 litre Arla Slower Melt Soft Ice Mix
- Zest of 2 unwaxed lemons
- 1 tsp culinary lavender buds (food-grade)
- 1 tbsp honey (optional)
Blueberry–Basil Compote
- 250 g blueberries (fresh or frozen)
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 6 fresh basil leaves, finely shredded
Almond Tuiles
- 40 g plain flour
- 40 g caster sugar
- 40 g ground almonds
- 35 g melted butter
- 1 tbsp flaked almonds
- Pinch of salt
Garnish (optional but recommended)
- Lemon zest curls
- Fresh basil leaves
- Edible flowers
Instructions
Prepare the Lemon & Lavender Soft Ice
- Prepare the Arla Slower Melt Soft Ice Mix according to the manufacturer’s instructions.
- Strain and stir back into the remaining mix.
- Strain and stir back into the remaining mix.
- Add honey if using.
- Chill thoroughly, then churn in an ice-cream or soft-ice machine until smooth, light, and soft-serve in texture.
- Transfer to a piping bag and keep frozen until plating.
Make the Blueberry–Basil Compote
- Place blueberries, sugar, and lemon juice in a saucepan.
- Simmer gently for 6–8 minutes until the fruit softens and releases juices.
- Remove from heat, stir in basil, and allow to cool completely.
Bake the Almond Tuiles
- Preheat oven to 180°C (160°C fan).
- Mix flour, sugar, ground almonds, salt, and melted butter to form a smooth batter.
- Spoon small rounds onto a lined baking tray and spread thin.
- Sprinkle with flaked almonds
- Bake for 8–10 minutes until golden.
- Shape while warm over a rolling pin if desired. Cool until crisp.
Plate the Dessert (Fine-Dining Style)
- Spoon a small pool of blueberry–basil compote onto each chilled plate.
- Pipe or quenelle the lemon-lavender soft ice alongside.
- Add an almond tuile for height and crunch.
- Garnish with lemon zest, basil, or edible flowers.
Notes
For best results, prepare the Arla Slower Melt Soft Ice Mix according to the instructions and chill thoroughly before churning to achieve a smooth, stable soft-serve texture. Gently infusing the lemon zest and culinary lavender enhances the flavour while keeping the dessert balanced and refined.
For a gluten-free version, simply replace the plain flour in the almond tuiles with a gluten-free flour blend or rice flour, ensuring all other ingredients are certified gluten-free. Chilling serving plates before plating will help the soft ice maintain its shape longer, making this dessert ideal for fine-dining presentation at home or in professional kitchens.
Nutrition
Serving: 180g | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Sodium: 100mg | Fiber: 2g | Sugar: 26g
