The Golden Equinox: Smoked...The Golden Equinox: Smoked Honey & Yuzu Infusion

A sophisticated multi-sensory dessert featuring a velvet-smooth smoked honey parfait, bright yuzu fluid gel, and a bittersweet 70% dark chocolate soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parfait: Whisk egg yolks and smoked honey in a heatproof bowl over a bain-marie until the mixture is thick, pale, and reaches 70°C. Remove from heat and continue whisking until cooled to room temperature.

2. 02

   In a separate bowl, whip the heavy cream to soft peaks. Gently fold the cream into the honey-egg mixture in three stages to maintain aeration. Pour into spherical silicone molds and freeze for at least 3 hours until completely set.

3. 03

   Make the Yuzu Gel: Combine yuzu juice and a tablespoon of sugar with agar agar in a small saucepan. Bring to a rapid boil for 60 seconds, then pour into a flat container and refrigerate until set into a firm jelly.

4. 04

   Once the yuzu jelly is set, transfer it to a high-speed blender and process until it becomes a perfectly smooth, fluid gel. Pass through a fine-mesh sieve and transfer to a piping bag with a small plain nozzle.

5. 05

   Create the Chocolate Soil: Combine grated chocolate, almond flour, and cocoa powder. Spread the mixture on a silicone baking mat and bake at 160°C (320°F) for 12 minutes. Allow to cool completely, then crumble and toss with a pinch of Maldon sea salt.

6. 06

   Plating: Place a concentrated circle of chocolate soil in the center of a chilled plate. Carefully unmold the honey parfait and rest it on the soil. Pipe dots of yuzu gel in varying sizes around the parfait and garnish with optional edible gold leaf for a professional finish.