Toasted Hay & Chamomile...Toasted Hay & Chamomile Parfait with Saffron-Poached Quince

An haute-cuisine dessert balancing the earthy, comforting notes of toasted meadow hay and delicate chamomile with saffron-perfumed quince and crisp buckwheat tuiles.

Ingredients

Cooking Instructions

1. 01

   Toast the culinary hay in a dry heavy-bottomed pan over medium heat for 2-3 minutes until warm and fragrant. Heat heavy cream to a scalding point, add toasted hay and chamomile flowers, cover, and infuse off the heat for 30 minutes. Strain through ultrafine cheesecloth and chill completely.

2. 02

   In a heatproof bowl set over a pot of simmering water (bain-marie), whisk egg yolks with 50g of granulated sugar until thick, pale, and reaching ribbon stage (approx. 75°C/167°F). Remove from heat and whip until cool.

3. 03

   Whip the chilled hay-infused cream to soft peaks. Gently fold the cold infused cream into the yolk sabayon in three batches. Pipe the mixture into silicone cylinder molds and freeze for at least 4 hours until fully set.

4. 04

   To prepare the fruit, combine 500ml water, remaining 50g sugar, saffron threads, and lemon juice in a medium saucepan. Bring to a boil, then lower heat, submerge quartered quinces, cover with a cartouche, and poach gently for 25-30 minutes until tender and translucent reddish-amber.

5. 05

   For the buckwheat tuiles, whisk powdered sugar, egg white, brown butter, buckwheat flour, and flaky sea salt together into a smooth batter. Spread ultra-thin stencil shapes onto a silicone baking mat and bake at 170°C (340°F) for 6-8 minutes until crisp and golden brown.

6. 06

   Reduce the remaining quince poaching liquid over medium-high heat until it reaches a thick, glossy syrup consistency.

7. 07

   To assemble: Unmold the frozen hay parfait onto the center of cold dessert plates. Arrange warm poached quince slices neatly beside the parfait, spoon warm saffron glaze around the base, and balance delicate buckwheat tuiles on top. Garnish with fresh, tiny chamomile blossoms.