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

A sophisticated, multi-layered dessert featuring cold-smoked honey mousse, delicate floral lavender notes, and a crisp, nutty bee pollen tuile garnish.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 100ml of heavy cream with the lavender buds until simmering. Remove from heat, cover, and infuse for 20 minutes; strain through a chinois and chill.

2. 02

   Bloom the gelatin sheets in ice-cold water for 5 minutes. Squeeze out excess water and dissolve into the lavender-infused cream while it is slightly warm.

3. 03

   Gently fold the smoked Manuka honey into the lavender cream mixture until fully emulsified.

4. 04

   Whip the remaining 200ml of heavy cream to soft peaks. In a separate clean bowl, whisk egg whites and 20g of the caster sugar until they form a glossy, medium-peak meringue.

5. 05

   Gently fold the whipped cream into the honey base, followed by the meringue, maintaining as much aeration as possible.

6. 06

   Pipe the mousse into spherical silicone molds and refrigerate for at least 4 hours, or until completely set.

7. 07

   For the tuile, whisk the melted butter, remaining 30g sugar, and flour until a smooth paste forms. Spread paper-thin onto a silicone mat, sprinkle with bee pollen, and bake at 170°C (340°F) for 6-8 minutes until golden. Shatter into organic shards once cooled.

8. 08

   Toss the halved blackberries with the aged balsamic vinegar and macerate for 10 minutes.

9. 09

   To plate, unmold the mousse sphere onto the center of a chilled plate. Arrange the balsamic blackberries around the base and crown with vertical shards of the bee pollen tuile.