Smoked Honey & Rosemary...Smoked Honey & Rosemary Blackberry Sablé

An avant-garde dessert pairing a crisp, buttery pine-nut sablé breton with a velvety whipped goat cheese ganache, a vibrant blackberry-rosemary gelée, and a glaze of smoked wildflower honey.

Ingredients

Cooking Instructions

1. 01

   For the Sablé Breton: In a stand mixer, cream together the softened butter and caster sugar until pale and fluffy. Beat in the egg yolks one at a time.

2. 02

   Sift the flour, baking powder, and fleur de sel together. Fold this gently into the butter mixture until a cohesive dough forms. Roll the dough between two sheets of parchment paper to a thickness of 4mm and chill for 1 hour.

3. 03

   Preheat the oven to 170°C (340°F). Cut the dough into four 8cm rounds using pastry rings. Bake the dough inside the rings for 15 minutes or until golden brown. Allow to cool completely.

4. 04

   For the Whipped Goat Cheese Ganache: Bloom 1 sheet of gelatine in ice cold water. Heat 50ml of heavy cream to a simmer, then dissolve the squeezed gelatine into it. Pour over the white chocolate and whisk until smooth. Blend in the goat cheese and remaining 100ml of cold cream using an immersion blender until completely smooth. Chill for at least 4 hours, then whip to medium peaks.

5. 05

   For the Blackberry-Rosemary Gelée: Bloom 1.5 sheets of gelatine. In a saucepan, simmer 150g of blackberries with 30g of sugar and 1 rosemary sprig for 10 minutes. Strain through a fine-mesh sieve, discarding the solids. Stir in the bloomed gelatine and lemon juice. Pour into 6cm silicone disc molds to a thickness of 5mm and freeze until solid.

6. 06

   Assembly: Place a baked sablé disc in the center of each plate. Demold the frozen blackberry gelée and center it on top of the sablé.

7. 07

   Pipe delicate petals of the whipped goat cheese ganache elegantly around the gelée using a Saint-Honoré or round pastry tip.

8. 08

   Garnish with the remaining fresh blackberries sliced in half, brush them with the smoked wildflower honey, and decorate with micro-leaves of fresh rosemary.