Smoked Honey & Lavender...Smoked Honey & Lavender Bavarois with Sea Salt Honeycomb

A sophisticated, silken cream infused with cold-smoked wildflower honey and culinary lavender, paired with crunchy sea salt honeycomb and balsamic-macerated figs.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5-10 minutes until softened.

2. 02

   In a heavy-bottomed saucepan, combine the milk, 150ml of heavy cream, smoked honey, and lavender. Heat gently to a simmer, then remove from heat and let infuse for 10 minutes.

3. 03

   Whisk egg yolks with 30g of sugar until pale. Slowly temper the warm cream mixture into the yolks, whisking constantly to prevent curdling.

4. 04

   Return the mixture to the pan and cook over low heat, stirring constantly with a spatula until it reaches 82°C (180°F) and coats the back of a spoon. Do not allow it to boil.

5. 05

   Remove from heat, squeeze excess water from the gelatin, and stir into the custard until dissolved. Strain through a fine-mesh chinois into a clean bowl set over an ice bath. Stir occasionally until cooled to room temperature.

6. 06

   Whip the remaining 150ml of heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard in three additions to maintain aeration. Pour into silicone molds or ramekins and refrigerate for at least 6 hours.

7. 07

   For the honeycomb: Heat the remaining 50g of sugar in a small saucepan until it turns a deep amber caramel. Quickly whisk in the baking soda (it will foam vigorously) and pour immediately onto a silicone mat. Sprinkle with Maldon salt and let cool completely before breaking into shards.

8. 08

   Toss the quartered figs in the balsamic vinegar and let macerate for 10 minutes at room temperature.

9. 09

   To serve, carefully unmold the bavarois onto chilled plates. Garnish with the balsamic figs and stand shards of sea salt honeycomb into the cream for height.