Saffron & Wildflower Honey...Saffron & Wildflower Honey Mousse with Yuzu Fluid Gel

A sophisticated, multi-textured dessert featuring the floral warmth of saffron-infused honey mousse, balanced by the sharp acidity of a yuzu fluid gel and a crisp bee pollen tuile.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 100ml of the heavy cream with the saffron threads until it just begins to simmer. Remove from heat and allow to infuse for 30 minutes, then chill completely.

2. 02

   In a heatproof bowl, whisk the egg yolks and wildflower honey over a bain-marie (simmering water) until the mixture is pale, thick, and reaches 75°C (167°F). Remove from heat and whisk until cooled to room temperature.

3. 03

   Whip the remaining 150ml of heavy cream and the chilled saffron cream together to soft peaks. Gently fold the cream into the honey-egg mixture in three stages. Pipe into silicone sphere molds and freeze for at least 4 hours.

4. 04

   For the yuzu gel: Combine yuzu juice and simple syrup in a pan. Whisk in agar agar and bring to a boil for 1 minute. Pour into a tray and refrigerate until set into a firm jelly. Once set, blend in a high-speed blender until perfectly smooth. Transfer to a squeeze bottle.

5. 05

   For the tuile: Whisk egg whites, melted butter, and flour until smooth. Spread thinly onto a silicone mat in decorative shapes. Sprinkle with a few grains of bee pollen. Bake at 170°C (340°F) for 5-7 minutes until golden. Shape immediately if desired.

6. 06

   To serve: Unmold the mousse spheres onto chilled plates. Allow to temper for 15 minutes. Decorate with dots of yuzu gel, shards of bee pollen tuile, and a final sprinkle of bee pollen.