Smoked Honey & Lavender...Smoked Honey & Lavender Cremeux with Blackberry Cabernet Reduction and Pistachio Micro-Sponge

A multi-layered modern dessert featuring a silky smoked honey and lavender-infused cremeux, contrasted by a vibrant, microwave-baked pistachio sponge and a rich, acidic Cabernet Sauvignon reduction.

Ingredients

Cooking Instructions

1. 01

   For the Cremeux: In a small saucepan, bring the heavy cream and whole milk to a simmer. Add the dried lavender, remove from heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve, discarding the lavender.

2. 02

   In a medium bowl, whisk the egg yolks and smoked honey together. Slowly temper the warm lavender cream into the yolk mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until it reaches 82°C (180°F) and coats the back of a spoon.

3. 03

   Remove from heat, stir in the squeezed, bloomed gelatin sheets until dissolved. Pour the hot custard over the chopped white chocolate. Let sit for 1 minute, then emulsify with an immersion blender until perfectly smooth. Pour into silicone dome molds and freeze for at least 3 hours to set.

4. 04

   For the Cabernet Reduction: In a small saucepan, combine blackberries, Cabernet Sauvignon, and 30g of granulated sugar. Simmer over medium-low heat for 15-20 minutes until the blackberries break down and the liquid reduces to a syrupy glaze. Strain through a fine chinois, pressing lightly on the solids. Set aside to cool.

5. 05

   For the Pistachio Micro-Sponge: In a blender, combine the pistachio paste, egg whites, remaining 30g of sugar, and all-purpose flour. Blend until completely smooth. Strain the batter through a sieve and pour into a 0.5L iSi Whipper. Charge with two N2O chargers, shaking vigorously after each charge.

6. 06

   Cut three small slits in the bottom of disposable paper cups. Spray the siphon batter into each cup, filling it about 1/3 full. Microwave each cup individually on high for 40 seconds. Immediately invert the cups onto a wire rack to cool, then tear the sponge into rustic, organic pieces.

7. 07

   To Plate: Demold the frozen cremeux domes onto plates and allow them to temper at room temperature for 15-20 minutes. Artfully pool the Blackberry Cabernet reduction around the dome. Accent with pieces of the vibrant green pistachio micro-sponge, fresh blackberries, and a delicate touch of edible gold leaf.