Burnt Honey Parfait with...Burnt Honey Parfait with Miso-Caramelized Pear & Buckwheat Sablé

A sophisticated interplay of deep, smoky sweetness and savory umami, featuring a silky frozen honey mousse, tender miso-glazed pears, and a nutty buckwheat crunch.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 100g of honey over medium heat until it darkens to a deep amber and begins to smoke slightly (burnt honey). Remove from heat and carefully whisk in 2 tablespoons of warm water to stop the cooking.

2. 02

   Place egg yolks in a heatproof bowl over a simmering bain-marie. Slowly whisk in the burnt honey and continue whisking until the mixture reaches 82°C (180°F) and becomes thick and pale. Remove from heat and whisk until completely cool.

3. 03

   In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled honey-egg mixture in three stages. Pour into silicone molds and freeze for at least 6 hours.

4. 04

   To make the sablé, rub 30g of cold butter into the buckwheat flour, sugar, and salt until the mixture resembles coarse sand. Spread on a baking tray and bake at 170°C (340°F) for 12-15 minutes until toasted and fragrant.

5. 05

   For the pears, melt the remaining butter and honey in a skillet. Add the diced pears and sauté over medium-high heat until caramelized. Stir in the miso paste and a teaspoon of water to create a glossy, savory glaze.

6. 06

   To plate, unmold the burnt honey parfait onto the center of a chilled plate. Spoon the warm miso pears around one side and scatter the buckwheat sablé 'soil' for texture. Garnish with a final touch of Maldon salt.