Honey and Chamomile- Recipe by Chef Alison Cheng
Ingredients
Burnt honey cremeux:
1g gelatine
30g honey
125g cream
34g egg yolk
15g sugar
Chamomile cream:
18g chamomile tea
300g cream
Chamomile cream:
25g egg yolk
20g sugar (1)
5g gelatine
175g mascarpone
31g sugar (2)
112g cream
130g chamomile cream
Honey tuile:
20g butter
20g honey
20g flour
20g egg white
Lemon gel:
100g lemon juice
30g sugar
3g agar
Mirror glaze:
18g gelatine
160g water
126g sugar
185g glucose
160g neutral glaze
115g condensed milk
207g white couverture
2.5g titanium dioxide (white colouring)
3g black colouring
3g yellow colouring
Lemon crumble:
50g butter
50g sugar
50g flour
50g almond meal
1 lemon zest
Method
Burnt honey cremeux:
Bloom the gelatine sheet in cold water.
Boil honey until it turns to a deep golden colour then deglaze with hot cream.
Bring honey cream mixture to a light boil.
Whisk the egg yolk and sugar together then temper in the honey cream to the yolk mixture.
Pour the egg mixture to a saucepan, keep stirring and bring it to 82 C.
Once it reaches 82 C, incorporate the bloomed gelatine then strain.
Pour into mould, then freeze.
Chamomile cream:
Boil cream, then add chamomile tea.
Infuse for 15 minutes then strain and cool down.
Chamomile mousse:
Bloom gelatine in cold water.
Mix cream, chamomile cream and sugar (2) then whisk to medium peak and set aside.
Combine the egg yolk and sugar (1) into a mixing bowl. Place over a bain marie cooking until 62 C then add the bloomed gelatine.
Incorporate the mascarpone into the egg mixture and then fold in the whipped chamomile cream.
Pipe the chamomile mousse into the mould and add the burnt honey cremeux insert, then freeze.
Lemon crumble:
Mix all the ingredients in a mixer with a paddle until all combine and become crumble-like.
Bake the crumble at 170 C for 15-20 minutes.
Honey tuile:
Preheat the oven to 170 C.
Melt the honey and butter, add the rest of the ingredients and whisk until well combined.
Fill the mould and bake it for 5-7 minutes.
Lemon gel:
Mix all the ingredients into a saucepan and then bring it to a boil.
Pour the boiled mixture into a tray, then cool down in the fridge.
Once the mixture is hardened, transfer it to a blender and blend until smooth (add lemon juice if needed).
Mirror glaze:
Bloom gelatine in cold water.
Boil water, sugar and glucose, add neutral glaze, then reboil.
Pour neutral glaze mixture into white couverture, condensed milk, gelatine and titanium dioxide.
Using a stick blender, blend until fully emulsify.
Mixed 1/3 of the glaze with black colouring and 2/3 of the glaze with yellow colouring.
Use the mirror glaze at 30-34 C.
Equipment
Bee tuile mould
Pillow mould
Insert moud
Recipe provided by Bacchus
