Smoked Honey & Lavender...Smoked Honey & Lavender Mousse with Bee Pollen Tuile

A sophisticated, multi-layered dessert featuring cold-smoked wildflower honey, ultra-light lavender-infused cream, and a delicate bee pollen crunch.

Ingredients

Cooking Instructions

1. 01

   Infuse the cream: In a small saucepan, heat 100ml of heavy cream with the lavender buds until just simmering. Remove from heat, cover, and steep for 20 minutes. Strain and chill completely.

2. 02

   Prepare the mousse base: Bloom the gelatin sheets in cold water for 5 minutes. Warm the smoked honey slightly in a bain-marie, then whisk in the squeezed gelatin until dissolved. Set aside to cool to room temperature.

3. 03

   Aeration: Whip the remaining chilled cream (including the lavender infusion) to soft peaks. In a separate clean bowl, whisk egg whites to stiff peaks. Gently fold the honey mixture into the whipped cream, followed by the egg whites using a metal spoon to maintain volume.

4. 04

   Setting: Pipe the mousse into silicone sphere molds or elegant glass coupes. Refrigerate for at least 4 hours, preferably overnight.

5. 05

   Bee Pollen Tuile: Whisk melted butter, powdered sugar, and one egg white (from the tuile portion) until smooth. Fold in flour. Spread paper-thin circles onto a silicone mat. Sprinkle with bee pollen. Bake at 170°C (340°F) for 5-7 minutes until golden. Shape immediately over a rolling pin.

6. 06

   Blackberry Reduction: Macerate blackberries with a touch of sugar and balsamic. Simmer over medium heat until thickened, then strain through a fine mesh sieve to create a smooth coulis.

7. 07

   Plating: Mirror the plate with blackberry reduction. Unmold the mousse onto the center. Garnish with the bee pollen tuile and a few fresh lavender sprigs.