Smoked Honey & Lavender...Smoked Honey & Lavender Mousse with Charcoal Tuile

An avant-garde Michelin-star dessert featuring a cold-smoked wildflower honey mousse infused with culinary lavender, balanced by the textural crunch of an activated charcoal tuile and a sharp blackberry acidulation.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring 100ml of the heavy cream and the lavender buds to a gentle simmer. Remove from heat and let infuse for 20 minutes; strain through a fine-mesh chinois and discard buds.

2. 02

   Whisk the egg yolks and smoked honey in a heat-proof bowl over a bain-marie until pale and thickened. Squeeze excess water from the bloomed gelatin and whisk into the warm honey-yolk mixture until dissolved.

3. 03

   Whisk the remaining 150ml of heavy cream to soft peaks. Gently fold the lavender-infused cream into the honey mixture, then fold in the whipped cream. Pipe into silicone globe molds and freeze for at least 4 hours to set.

4. 04

   Prepare the tuile by whisking egg whites, powdered sugar, melted butter, flour, and charcoal powder until a smooth black paste forms. Spread thinly onto a silicone mat in organic shapes and bake at 170°C (340°F) for 5-7 minutes. Shape immediately while warm.

5. 05

   Macerate blackberries with lemon juice and a pinch of sugar, then blend and strain to create a smooth, vibrant purple coulis.

6. 06

   To plate, place the set mousse globe in the center of a chilled plate. Lean a charcoal tuile against the mousse. Dot the blackberry coulis around the plate and garnish with a few fresh lavender petals.