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1
Heat the oven to 150F.
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2
Line a 9 x 12-inch rimmed baking sheet with a Silpat.
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3
Hull the strawberries and process them in a food processor to a fine puree.
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4
Put the puree and sugar in a small saucepan and bring to a boil over medium-high heat.
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5
Reduce the heat to low and simmer until reduced by a bit more than half, stirring and scraping often with a heatproof rubber scraper.
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6
Work the puree through a fine strainer (discard the solids) and stir in the lavender.
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7
Spread into a thin layer on the Silpat.
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8
Dry in the oven until leathery, about 4 hours.
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9
It will still be slightly tacky and flexible.
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10
Let cool.
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11
Alternatively, set a dehydrator to 130F.
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12
Line trays with acetate and spray lightly with cooking spray.
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13
Spread the puree into thin layers and dry for 3 hours.
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14
To make curls, cut 2 x 4-inch-wide strips as soon as you take the leather out of the oven, roll them loosely, and place them in something to hold the shape as it sets.
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15
I use baguette forms in the restaurant.
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16
You could use something similar at home, or wrap the leather around a rolling pin.
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17
It will take about 1 hour to set.
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18
If you are not serving right away, peel the strawberry film off the Silpat and lay it on a piece of parchment.
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19
Roll it up and wrap in plastic.
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20
It will keep for a few days.
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21
Scoop the ice cream into dessert bowls.
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22
Garnish with a curl or piece of the leather and some lavender.
