Lavender ice cream:
Bring the water and sugar to a boil to make lavender sugar. Finely chop the lavender flowers and some leaves and boil once in the lavender sugar, mix, set aside and let cool. Whip the egg yolks with the sugar in a bain-marie until foamy and continue to whip until cold.
Add the mascarpone and cream and whip again briefly.
Pour into a precooled mold, chill in the freezer.
Strawberry Culis: Blend the fully ripe strawberries together with powdered sugar to taste.
Rose syrup:
Boil the water and sugar to make the liqueur, add the finely chopped rose petals, freed from the white parts, bring to the boil briefly.
Mix and leave to cool Serve:
Pour a mirror with the strawberry culis, decorate with flower petals as desired (in this case, mallow and marigold petals). Cut two dumplings from the lavender ice cream and place on top of the strawberry ice cream. Drizzle the rose syrup over the ice cream and serve immediately!
