Summer Honey Surprise - Chef Recipe by Connor Bishop

Ingredients

Mango Semifreddo:

400 g mango purée
1L cream
250 g sugar
2 whole eggs
6 egg yolks
10 gelatin leaves

Macadamia pannacotta:

2L milk
200 g sugar
10 gelatin leaves
200 g white chocolate
Roasted chopped macadamias

Honey cremeux:

2L milk
400 g honey
240 g egg yolks
80 g cornstarch
16 gelatin leaves

Busy worker bee tuile:

30 g butter
30 g honey
30 g flour
30 g egg whites
10 g charcoal powder

Method

Mango Semifreddo:

Whip the cream to medium peaks and reserve in the fridge.

Combine the egg yolks, whole eggs and sugar into a clean mixer bowl. Place over a bain marie cooking until 60 degrees.

Bloom gelatin in water. Bring the mango puree to a simmer and incorporate with the gelatin.

Add the mango to the Swiss meringue and then fold into the cream.

Fill honey mold number 4 with the mixture and freeze.

Macadamia pannacotta:

Bring the milk, sugar and macadamias to a simmer and turn off heat to infuse for 30 minutes.

Once infused, pass through a fine mesh sieve.

Bloom gelatin and bring milk mass back to a simmer

Once the milk mixture is at a simmer, take off the heat. Add the chocolate and the gelatin.

Using a immersion blender, blend until fully combined.

Pour into honey mold number 2 and freeze.

Honey cremeux:

Bring milk and honey to a light boil.

Whisk the yolks and cornstarch together.

Temper in the milk to the yolk mixture, then strain.

Once strained using the immersion blender, ensure it is fully emulsified.

Pour into molds 1 and 3 and then freeze.

Busy worker bee tuile:

Melt the butter and honey.

Transfer the ingredients to the Thermomix and blend until well combined.

Lightly spray the bee tuile mold with cooking oil spray. Preheat the oven to 175 C.

Fill the mold and bake for 8-14 minutes rotating occasionally.

Equipment

4 Honey molds.
Bee tuile mold.