Firstly, stone the fruit with an apple corer. Make a stock syrup with the sugar, lavender and water.
Poach the peaches gently until the peach just starts to give, then cool in the liquor.
Take 200ml of the liquor and reduce to a syrup to glaze the peach with before you serve.
To make the cheesecake, cream the sugar and the cheeses together then beat in the eggs one at a time. Once all incorporated pour into a greased tray and cook for 15 minutes at 120°C. Once set chill to just below room temp.
Once cool put cheesecake into a bowl, soak the gelatine and dissolve in 50ml of the cream. Whisk the gelatine into the cheesecake base and fold in the whipped cream. Fully chill.
To make the ice cream, bring the milk, cream and lavender to the boil and infuse for 30 minutes.
Pass off the liquid and discard the lavender and re boil, whisk the egg yolk and sugar then pour over the eggs. Return to the pan and cook to 82°C. Pass and chill.
Set into the paco container and blitz just before service.
To make the biscuit, crumb the flour butter and sugar together, add the ginger and bake at 180°C, once golden cool the biscuit and crush. Mix with the lavender buds and crystallised ginger.
To finish the dish, peel the peach and pipe the cheese cake into the centre, glaze with the syrup. Spoon the crumb into the bowl and top with the peach. Put a candied lavender tip in the top of the peach to resemble the stalk. Quenelle the ice cream next to the peach, top with fresh lavender buds.