Smoked Acacia Honey &...Smoked Acacia Honey & Lavender Bavarois

A silken infusion of floral honey and Provence lavender, offset by a sharp blackcurrant reduction and delicate bee pollen tuiles.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5-10 minutes until softened.

2. 02

   In a small saucepan, bring the milk and lavender buds to a gentle simmer. Remove from heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh chinois into a clean bowl.

3. 03

   Whisk the egg yolks and 80g of smoked honey until pale and ribbon-like. Slowly temper the warm lavender milk into the yolk mixture while whisking constantly.

4. 04

   Return the mixture to a clean saucepan over low heat. Cook, stirring constantly with a spatula, until the custard reaches 82°C (180°F) and coats the back of the spoon. Remove from heat immediately.

5. 05

   Squeeze excess water from the gelatin and whisk into the hot custard until fully dissolved. Pass through a fine sieve into a bowl set over an ice bath. Stir occasionally until the mixture begins to set (approx. 20°C).

6. 06

   Gently fold the lightly whipped heavy cream into the cooled custard in three stages. Pour the mixture into silicone sphere or disc molds and refrigerate for at least 6 hours, or ideally overnight.

7. 07

   Prepare the reduction: Combine blackcurrant puree and sugar in a small saucepan. Simmer over medium heat until reduced by half and a thick syrup forms. Let cool completely.

8. 08

   Prepare the tuiles: Whisk the melted butter, flour, egg whites, and the remaining 10g of honey into a smooth paste. Spread a paper-thin layer onto a silicone mat, sprinkle with bee pollen, and bake at 170°C (340°F) for 6-8 minutes until golden. Snap into shards once cooled.

9. 09

   To plate: Unmold the bavarois onto the center of a chilled plate. Artfully drizzle the blackcurrant reduction around the base and garnish with two or three shards of bee pollen tuile.