Smoked Honey & Lavender...Smoked Honey & Lavender Delice with Roasted Fig and Pistachio Financier

An exquisite multi-textured dessert featuring infused smoked honey and lavender mousse paired with rich pistachio financier and caramelized figs.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in cold water for 10 minutes. Warm 100ml of heavy cream with the culinary lavender to 80°C (176°F), steep for 15 minutes, then strain out the lavender.

2. 02

   Reheat the lavender cream, whisk in the smoked honey and bloomed gelatin until dissolved. Pour over chopped white chocolate and emulsify with an immersion blender until silky.

3. 03

   Whip remaining 200ml cream to soft peaks and gently fold into the warm white chocolate mixture. Pipe into silicon sphere molds and freeze for at least 4 hours to set into delices.

4. 04

   Preheat oven to 190°C (375°F). Melt butter in a saucepan over medium heat until golden brown and nutty (beurre noisette), then pass through a fine sieve and let cool slightly.

5. 05

   Whisk pistachio flour, almond flour, powdered sugar, and a pinch of salt together. Add room-temperature egg whites and mix until smooth, then stream in the warm beurre noisette.

6. 06

   Divide financier batter into greased rectangular molds and bake for 10-12 minutes until light golden brown. Cool completely on a wire rack.

7. 07

   Heat a non-stick skillet over medium heat. Sear cut fig halves cut-side down with a drop of butter until caramelized, then glaze with aged balsamic vinegar.

8. 08

   To plate: Place a pistachio financier base in the center. Unmold the frozen delice and set atop the financier, allowing 20 minutes to tempered softness. Garnish with warm caramelized fig halves and crushed pistachios.