Saffron & Wild Honey...Saffron & Wild Honey Mousse with Salted Pine Nut Brittle

An avant-garde dessert featuring cold-infused saffron mousse, a liquid-center fermented honey gel, and the textural crunch of sea-salt roasted pine nut brittle.

Ingredients

Cooking Instructions

1. 01

   Infuse 100ml of heavy cream with saffron threads over low heat. Bring to a simmer, then remove from heat and let steep for 30 minutes. Strain and chill.

2. 02

   Bloom the gelatin in ice-cold water. In a bain-marie, whisk the egg yolks and honey until thick, pale, and reaching 70°C. Squeeze water from gelatin and whisk into the warm honey mixture.

3. 03

   Whip the remaining 200ml of cream and the chilled saffron cream to soft peaks. Gently fold the honey mixture into the whipped cream until homogenous. Pour into silicone sphere molds and freeze for 4 hours.

4. 04

   For the brittle: Caramelize the caster sugar in a dry pan until amber. Stir in pine nuts and sea salt, then pour onto a silicone mat. Once cooled, crush into shards.

5. 05

   For the gel: Mix 50ml water, 20g honey, and lemon juice with agar-agar. Bring to a boil for 1 minute. Let set in the fridge, then blend into a smooth fluid gel.

6. 06

   To plate: Demold the mousse spheres and let temper. Pipe dots of honey gel around the base. Lean shards of pine nut brittle against the mousse. Garnish with bee pollen and a fragment of gold leaf.