Smoked Honey & Lavender...Smoked Honey & Lavender Cloud Soufflé

An ethereal lavender-infused soufflé with a hidden smoked wildflower honey core, served with a sharp blackberry-thyme gastrique and white pepper-infused cream.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 190°C (375°F). Brush four 200ml ramekins with softened butter using upward vertical strokes; coat thoroughly with sugar, tapping out any excess. Chill ramekins until needed.

2. 02

   In a small saucepan, bring the milk and lavender buds to a gentle simmer. Remove from heat immediately, cover, and let infuse for 10 minutes. Strain through a fine-mesh chinois.

3. 03

   Melt 40g butter in a clean heavy-bottomed pan. Whisk in the flour and cook for 2 minutes over low heat without browning. Gradually whisk in the infused lavender milk until the mixture (panade) is smooth and thickened.

4. 04

   Remove from heat and whisk in the egg yolks one at a time. Transfer the base to a large bowl and cover with parchment paper directly on the surface to prevent skin formation.

5. 05

   In a clean copper bowl or stand mixer, whisk egg whites until soft peaks form. Gradually add the 100g sugar, whisking at medium-high speed until stiff, glossy peaks form.

6. 06

   Gently fold one-third of the meringue into the lavender base to lighten it. Using a rubber spatula, delicately fold in the remaining meringue in two batches, maintaining as much volume as possible.

7. 07

   Fill each ramekin halfway. Place a teaspoon of smoked honey in the very center, then top with remaining mixture until slightly overfilled. Level the tops with a palette knife and run your thumb around the inner rim to create a 'top hat' effect for an even rise.

8. 08

   Bake for 12-14 minutes in the center of the oven until the soufflés have risen significantly and the tops are golden brown. Do not open the oven door during the first 10 minutes.

9. 09

   While baking, simmer blackberries and thyme with a tablespoon of water; strain and reduce to a syrup. Infuse cream with crushed white pepper, strain, and serve alongside the hot soufflés immediately.