Lavender blueberry galette with home-made egg-less lavender vanilla ice cream and salted caramel sauce. If that didn’t make your mouth water, I don’t know what will! This easy and gorgeous dessert is one of the best ways to use up all the extra blueberries you have. Much less fussy than a pie and much more appealing than a hand pie, this lavender blueberry galette is just the thing you need to serve up to impress your guests and family.
When people say, ‘Hey, wanna come to our house for dinner?’ I say, ‘Yeah, what should I bring?’ They say, ‘How about the dessert?’ I just don’t skimp on the dessert. I make it the yummy way it should be made, and then I just don’t eat the whole pan. But when it comes to this lavender blueberry galette I actually end up eating it all. Why?? Coz its so so delicious! The galette in itself is super flaky and gorgeous, buttery and with that touch of salt. Its got the flavor of almond in it and the caramelised sugar on top just makes it sing. Now lets come to the filling. Well, tell me is there anything better than blueberries on a hot summer afternoon? I don’t think so!
In my mind summer afternoons are made of tall glasses of iced tea, good books read in cosy lounge chairs, kids laughter ringing in the background and desserts. This lavender blueberry galette to be specific. Its the kind of dessert you want to have warm from the oven with a giant dollop of icecream and some sauce. But its also the kind of dessert I can have cold from the refrigerator as a midnight snack. The flaky galette is the perfect foil to the juicy and sweet blueberries bursting in your mouth, delicately smelling of lavender. I topped it with some lavender tea infused vanilla icecream and salted caramel sauce. The icecream seriously makes the galette so much better! I used Tea Trunk, a premier tea company in India white lavender tea. Lavender as we all know is a sublime smelling herb with many calming and soothing properties. In my opinion, every vanilla icecream could do well with a hit of this lavender white tea infusion. It just takes the plain vanilla icecream to another level and makes it so much better.
Dont be afraid of making icecream at home. My version is eggless, super simple and hardly takes anytime! Two things to keep in mind though –
- use vanilla essence of the best quality you can get (don’t use vanilla beans here. since we are not heating the mix in anyway the beans wont give off much flavor).
- Steep good quality lavender tea. I used the long leafed white lavender tea from Tea Trunk which really made this ice-cream what it is – special and not just your regular vanilla ice-cream!
The lavender blueberry galette is actually quite easy to make. These are also great make ahead desserts as I found out in my Pop Up dinner. I made these in the morning, reheated them in the oven for 3-4 mins before serving and voila.. as good as new! These lavender blueberry galettes are perfect ending to a hearty meal, a summer afternoon pick up or even a cold mid night snack. Don’t wait till the summer ends. Make it while the sun shines or when you are feeling a bit peaky and need a pick me up! There is nothing that brings a smile to my face more than these lavender blueberry galette.
In fact I made this dessert for my Pop Up dinner titled “Five Seasons” and this lavender blueberry galette with lavender vanilla ice-cream and salted caramel sauce was the “Spring”. It was absolutely loved by everyone and made for a simple yet gorgeous ending to the sumptuous feast I had prepared for my guests.
Here’s how to eat it – You wait till the galette cools down a bit. Ten minutes if you are a saint and dont want your mouth to burn 😛 Then you serve it in a pretty plate with a large scoop of homemade lavender vanilla ice-cream. Now because you are you, and you like to live dangerously, go ahead and drizzle some salted caramel sauce over it. Take a long, deep whiff of the lavender and blueberry aroma enveloping and intoxicating your senses, close your eyes and go on, gobble it all up. I know I did 🙂
Lavender blueberry galette
Lavender blueberry galette is the perfect make ahead dessert. Make it and enjoy it hot from the oven or cold during a midnight snack hunt!!
- 2 cups all purpose flour chilled
- 200 gms unsalted butter chilled and cubed
- 1/2 cup cold water
- 1 1/2 tsp apple cider vinegar chilled
- 2 tbsp cornstarch
- 2 tbsp granulated sugar
- 1 tsp salt
For the filling
- 1 cup blueberry pie filling , or fresh blueberry
- 1/2 lemon juiced
- 1/2 tsp dried lavender
For the vanilla lavender icecream
- 2 cups heavy cream chilled
- 1 cup whole milk chilled
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract i used Sprig's Bourbon vanilla essence that's of a premium quality
- 2 tbsp milk powder , acts as a stabiliser
- 1 tbsp lavender white tea steeped and chilled
For the galette
Measure and mix the water and ACV together. Place in the fridge till needed.
Start by combining the dry ingredients, flour, cornstarch, salt and sugar well. Next add the chilled cubes of butter to the flour mix and toss them well. Using either a pastry cutter or just your fingers, cut the flour with the butter till its mixed and butter is of pea size.
Now, add the water + ACV mixture (half of it ) to the mixture. Bring it all together. The dough shouldn't be too dry. If it, just add a teaspoon at atime till the dough comes together.
Now give the dough good 4-5 kneads, thats it. Shape it into a disc, wrap in cling film and put it in the fridge for 2 hours before use.
When ready, remove to the counter for 5 mins. Dust the area liberally with flour and cut the dough in half. Cover and put the other half in fridge.
Roll out the dough with gentle with strong strokes till its about 1/4 inch thick , flouring as necessary.
To form the galettes
Once you have rolled it out into the sizes you like, I made 2 6inch sized galettes, which means I rolled them each into 7.5inch size disc.
Mix the blueberry filling with lemon juice and dried lavender.
Line a baking tray with parchment. Place the galette disc on it.
Spread enough blueberry filling over the galette leaving atleast 1 inch at the edge dry.
Now start pleating the edges all around the disc. Dont worry about making it perfect. Half the charm of a galette lies in its intrinsic rough shape. Just make sure its pleated uniformly.
Chill the baking dish for 30 mins.
Pre heat the oven to 180C.
Remove the galette from freezer. Brush the edge with egg wash (1 whole egg whisked) or a milk wash (just some plain milk) carefully so as to not get the egg on the filling. Once the edge is brushed , sprinkle granulated sugar all over the edge.
Bake for 30 mins till the filling is bubbling and the edges golden brown.
Remove from oven, cool for 15 mins before serving!
For the vanilla lavender icecream
Start by steeping the lavender white tea as per the instruction and chilling it. This is very crucial. Also its very important to use a premium quality lavender tea. I used Tea Trunk's long white lavender tea that imparts a subtle yet wonderful aroma.
The simplest way to do this is simply whisk all the ingredients in a chilled bowl. Dump it in a ice-cream machine and churn as per the manufacture guidelines. Pour into an air tight freezer safe container and freeze for 4-5 hours. Alternatively, have freshly churned soft serve ice cream immediately.
If not using an ice cream machine, simply pour the contents into an air tight container. Freeze for 45 mins. Remove. Vigorously mix and whisk everything by hand so that no crystal or lumps remain. Freezer again. Do the same every 30 mins atleast 4 times. Freezer overnight.
Once the galettes have cooled down a bit, serve them in a pretty plate with a large scoop of homemade lavender vanilla icecream. Only thing missing : some salted caramel sauce drizzled on top.
Go on. Gobble it all up. I know I did 🙂
Disclosure: This post has been sponsored by TeaTrunk. The icecream recipe has been adapted from Serious Eats