Smoked Honey Mousse with...Smoked Honey Mousse with Lavender-Blackberry Coulis & Polenta Sablé

A sophisticated harmony of floral lavender, rich smoked honey, and tart blackberries, balanced by the textural crunch of a toasted polenta sablé.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5-10 minutes until soft.

2. 02

   Prepare a honey sabayon: Whisk egg yolks and 50g of smoked honey in a heatproof bowl over a pot of simmering water (bain-marie) until the mixture reaches 75°C (167°F) and becomes thick and pale. Remove from heat and stir in the squeezed gelatin sheets until dissolved.

3. 03

   Whip 200ml of heavy cream to soft peaks. Once the honey sabayon has cooled to room temperature, gently fold in the whipped cream. Pipe the mousse into silicone sphere molds and freeze for at least 4 hours to set.

4. 04

   Prepare the lavender-blackberry gel: Simmer blackberries, lavender buds, 30g sugar, and 50ml water in a small saucepan for 10 minutes. Pass through a fine-mesh chinois to remove seeds and solids. Return the liquid to the heat, whisk in agar-agar, and boil for 1 minute. Pour into a tray and chill until firm, then blend into a smooth, glossy gel.

5. 05

   Prepare the polenta sablé: Cream the softened butter with 50g sugar. Fold in the flour, polenta, and a pinch of salt until a dough forms. Roll between two sheets of parchment paper to 3mm thickness. Bake at 170°C (340°F) for 12 minutes or until golden brown. Cut into discs using a ring cutter while still warm.

6. 06

   Assemble the dish: Place a polenta sablé disc in the center of a chilled plate. Unmold a honey mousse sphere and place it carefully on the disc. Pipe dots of the lavender-blackberry gel around the mousse. Garnish with split fresh blackberries, a drizzle of the remaining smoked honey, and micro-shiso leaves if available.