Smoked Manuka Honey &...Smoked Manuka Honey & Yuzu Symphony

A refined dessert balancing the deep, smoky sweetness of Manuka honey with the vibrant acidity of yuzu, accented by charcoal meringues and herbal shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the Shiso Oil, blanch shiso leaves for 10 seconds, shock in ice water, pat dry, and blend with grapeseed oil until vibrant green. Strain through a coffee filter and set aside.

2. 02

   For the Charcoal Meringue, whisk egg whites to soft peaks, then gradually add 100g sugar and charcoal powder until stiff and glossy. Pipe into small dots or thin shards and bake at 90°C (195°F) for 90 minutes until crisp.

3. 03

   Prepare the Yuzu Curd by whisking 2 yolks, yuzu juice, and 50g sugar over a double boiler. Cook until thickened, then whisk in butter piece by piece. Chill completely in a piping bag.

4. 04

   Infuse the honey with smoke using a smoking gun and applewood chips for 5 minutes. Whisk the remaining 2 yolks with the smoked honey over a double boiler until pale and thick (pâte à bombe). Fold in whipped cream gently.

5. 05

   Pour the honey mousse into silicone sphere molds and freeze for at least 4 hours until firm.

6. 06

   To assemble: Unmold the honey parfait onto the center of a chilled plate. Pipe delicate dots of yuzu curd around the base. Garnish with charcoal meringue shards and finish with a few droplets of the vibrant shiso oil.