Salted Wildflower Honey Mousse...Salted Wildflower Honey Mousse with Caramelized Figs, Thyme Sablé, and Yuzu Gelée

An exquisite multi-textured dessert balancing floral wildflower honey mousse, vibrant yuzu gelée, aromatic thyme crumble, and warm balsamic-caramelized black figs.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in ice-cold water for 5-7 minutes until soft. Gently heat 50 ml of heavy cream with the wildflower honey and a pinch of salt until lukewarm (approx. 50°C/122°F). Squeeze excess water from the gelatin and whisk it into the honey cream until completely dissolved. Remove from heat and cool to 25°C.

2. 02

   Whip the remaining 150 ml heavy cream to medium peaks. In a separate clean bowl, whip egg whites to soft peaks. Gently fold the cooled honey mixture into the whipped cream, then carefully fold in the egg whites in three additions to maintain aerated texture. Pipe into silicone quenelle or sphere molds and refrigerate for at least 3 hours.

3. 03

   To make the Yuzu Gelée, combine yuzu juice, champagne, and 15 g of Demerara sugar in a small saucepan. Whisk in the agar-agar powder and bring to a rapid boil for 60 seconds while whisking constantly. Pour onto a rimmed tray and chill until set firm (approx. 20 minutes). Transfer the set gel to a high-speed blender and process until completely smooth and fluid. Store in a piping bottle.

4. 04

   Prepare the Thyme Sablé Crumb: Preheat oven to 170°C (340°F). Combine almond flour, all-purpose flour, 15 g Demerara sugar, fresh thyme, and a pinch of salt. Rub cold butter into the flour mixture using your fingertips until fine golden crumbs form. Spread on a lined baking sheet and bake for 12-14 minutes until golden brown. Cool completely.

5. 05

   Slice the fresh figs in half vertically. Dip the cut sides into the remaining Demerara sugar. Heat a dry non-stick skillet over high heat and place the figs cut-side down for 90 seconds until deeply caramelized. Deglaze the pan with aged balsamic vinegar, gently rolling the figs to coat, then remove from heat.

6. 06

   To assemble, spoon a line of thyme sablé crumb across the center of each chilled dessert plate. Carefully unmold and place a honey mousse quenelle atop the crumble. Arrange two warm caramelized fig halves beside the mousse. Pipe tiny, precise dots of yuzu gelée around the plate. Finish with micro-thyme sprigs and a dusting of Maldon sea salt flakes.