Saffron & Smoked Honey...Saffron & Smoked Honey Bavarois with Thyme-Infused Pear

A multi-layered avant-garde dessert featuring a delicate saffron-infused custard, applewood-smoked honey, and wine-poached pears for a perfect balance of floral, smoky, and acidic notes.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in ice-cold water for 5-10 minutes until soft.

2. 02

   In a heavy-bottomed saucepan, heat the milk and 50ml of the cream with the saffron threads until it just reaches a simmer. Remove from heat and let infuse for 10 minutes.

3. 03

   Whisk the egg yolks with the smoked honey until pale. Gradually temper the warm saffron milk into the yolk mixture, then return to the pan over low heat.

4. 04

   Cook the custard (crème anglaise) constantly stirring until it reaches 82°C (180°F) or coats the back of a spoon. Do not boil. Stir in the squeezed gelatin until dissolved. Strain through a chinois and cool over an ice bath until it begins to slightly thicken.

5. 05

   Whip the remaining 200ml of cream to soft peaks and gently fold into the cooled saffron custard. Pour into silicone sphere molds and freeze for at least 4 hours or until set.

6. 06

   For the pears: Simmer Riesling, 50g sugar, and thyme sprigs. Add pear wedges and poach for 12-15 minutes until tender. Let cool in the liquid.

7. 07

   Create a dry caramel with the remaining sugar, stir in toasted pine nuts, and pour onto a silicone mat. Once hardened, crush into a fine textured praline.

8. 08

   To serve, unmold the Bavarois onto the center of the plate. Arrange the poached pear slices around it, garnish with the pine nut praline, and a drizzle of the reduced poaching liquid.