Smoked Honey & Lavender...Smoked Honey & Lavender Bavarois with Poached Pear and Olive Oil Sponge

An exquisite multi-layered dessert featuring cold-smoked wildflower honey mousse infused with culinary lavender, served alongside white-wine poached pears, a delicate olive oil sponge, and crisp pine nut tuiles.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine Riesling wine, 75g granulated sugar, and 1/2 tbsp lavender buds. Bring to a low simmer, add pear halves, and poach for 18–20 minutes until tender yet firm. Remove from heat and allow pears to cool in the poaching liquid.

2. 02

   Soak gelatin sheets in cold water for 5 minutes. Warm 150ml of heavy cream with the smoked honey and remaining 1/2 tbsp lavender to 80°C (176°F). Turn off heat and steep for 10 minutes, then strain out lavender.

3. 03

   Whisk egg yolks with 25g granulated sugar until pale. Gradually temper the warm honey cream into egg yolks, return to pan, and gently heat to 82°C (180°F) while stirring constantly until light crème anglaise forms. Squeeze excess water from gelatin and melt into the mixture. Cool over an ice bath.

4. 04

   Whip remaining 150ml heavy cream to soft peaks and gently fold into cooled honey mixture. Divide into silicone dome molds and freeze for at least 3 hours until completely set.

5. 05

   Preheat oven to 175°C (350°F). Beat whole eggs and remaining 50g sugar until ribbons form. Slowly drizzle in extra virgin olive oil while whisking, then fold in sifted cake flour. Pour onto a lined baking sheet to 1cm thickness and bake for 10-12 minutes until light golden. Cool and cut into round discs.

6. 06

   For the tuile, cream butter and remaining sugar, fold in 15g flour and chopped pine nuts. Spread thin stencils onto a silicone baking mat and bake at 170°C (340°F) for 6–8 minutes until golden brown and crispy.

7. 07

   To plate: Center an olive oil sponge disc on a chilled plate. Unmold bavarois dome and place directly on top of the sponge. Slice poached pear fan-style alongside. Garnish with a pine nut tuile leaning against the bavarois, drizzle with reduced poaching syrup, and serve immediately.