Honey Lavender Mousse with...Honey Lavender Mousse with Yuzu Curd and Smoked Sea Salt Sablé

A sophisticated interplay of aromatic floral notes, bright citrus acidity, and the earthy, crunchy contrast of a smoked salt shortbread.

Ingredients

Cooking Instructions

1. 01

   For the Lavender Mousse: Infuse 100ml of cream with lavender and honey by heating to a simmer. Remove from heat, cover, and let steep for 20 minutes. Strain, discard lavender, and reheat slightly to dissolve the bloomed gelatin. Pour over white chocolate and emulsify with an immersion blender. Fold in the remaining 150ml of cream whipped to soft peaks. Pipe into silicone molds and freeze until set.

2. 02

   For the Yuzu Curd: Whisk yuzu juice, sugar, and egg yolks in a heatproof bowl over a bain-marie. Stir constantly until the mixture thickens and coats the back of a spoon. Remove from heat and gradually whisk in 40g of cold butter until glossy. Pass through a fine-mesh sieve and chill.

3. 03

   For the Smoked Sablé: In a food processor, pulse flour, confectioners sugar, smoked sea salt, and the remaining 60g of butter until it resembles coarse crumbs. Add half an egg yolk and pulse until a dough forms. Roll out to 3mm thickness, chill for 30 minutes, then bake at 170°C (340°F) for 12-15 minutes until pale gold. Once cool, crumble into coarse 'soil' or cut into discs.

4. 04

   Assembly: Place a disc or a neat mound of Sablé soil in the center of the plate. Unmold the lavender mousse and place it atop the sablé. Dot the plate with yuzu curd droplets. Garnish with fresh micro-flowers or a honey tuile for height.

5. 05

   Finishing: Allow the mousse to temper at room temperature for 10 minutes before serving to ensure a silky, melt-in-the-mouth texture.