We’re going to make the perfect honey dessert! It’s a honey tuille filled with a honey pastille, a almond praline, a yoghurt foam and some delicious honey comb.
The yoghurt base
Pour the yoghurt on a sieve that’s lined with a kitchen paper and let it drain for at least 24 hours in your fridge. Save both the liquid and the drained yoghurt.
tea leaves (I use silver needle tea leaves)
For this pour the yoghurt liquid into a saucepan and also add the star anise, the cardamom seeds, the cinnamon stick and the peel from the lemon. Then bring this to a boil. Once it’s boiling turn off the heat and let it cool down for 2 minutes. After that add the tea leaves. Now let it sit for 5 minutes. Then add the ginger syrup, the orange juice and the honey. Now mix this well and then pass it through a fine sieve. Once that’s done use the base to fill your desired mold. Then let it set in your freezer.
The yoghurt & honey foam
2.5 leaves or 4.2 grams
Start by soaking the gelatin in cold water. Then pour the cream into a saucepan together with the orange juice and the honey. Mix this and then bring it to a boil. After that dissolve the gelatin and mix it once more. Then pour the hot liquid on the drained yoghurt and blend it till smooth. Do this with a hand blender or blend it in a food processor. Now pour it into a siphon and charge it with 2 charges. Shake it well after each charge. Then let it cool down completely in your fridge. The foam has a great texture and stays super stabile.
Take the remaining drained yoghurt and season it with 10% icing sugar and some orange zest. Mix it well. Then transfer it into a piping bag and keep it in your fridge for later.
The honey tuille
Pour the egg white into a blender and also add the sunflower oil, the butter, the honey, the flour and the salt. Blend this till smooth. Once it’s smooth you can spread it on a honey grid mold. Now level it and then bake it at 160 degrees Celsius till golden brown. This takes around 20 minutes. Then let this cool down completely. After that take some more tuille batter and apply a thin layer on top of the whole mold. Now bake it for a couple of minutes till it starts to color. Then while it’s still hot gently remove it from the mold and let it cool down. Now portion it into 4 tuilles and trim all the edges but one short side. Then gently fold it into a cylinder and press it well so the ends stick to each other. Once that’s done let them dry at 80 degrees Celsius for 30 minutes till completely crispy. Then keep them dry and covered for later.
The almond praline
Mix the sugar with the water and caramelize it on a medium heat till it’s a golden brown caramel. Once golden add the almonds and caramelize them for a couple of minutes till they are golden brown as well. Keep on mixing to prevent them from burning. Then pour it on a silicon sheet and spread it. Now let it cool down out of the fridge. After that break it into smaller pieces and transfer it into a blender. Now blend it till it’s almost smooth. I still want it to have a little crunch, so it will only take a minute or 5. Then pour it into a bowl and keep it out of the fridge for later. If it’s not 100% smooth it will also be a lot thicker.
Pour the honey into a saucepan and also add the sugar. Then heat it up till it’s a light golden caramel. Meanwhile press a piece of parchment paper together and then unfold it. Now use it to cover the inside of a bowl. Once the caramel is done add the baking soda and quickly mix it for 4 seconds. Then directly pour it into the bowl and let it souffle as much as possible. Beware that the honeycomb might overflood, so make sure the bowl is big enough. Now place the bowl in a cool place and let the honeycomb cool down completely. After that remove the parchment paper and use a serrated knife to portion it into big pieces. Keep them as big as possible till you’re going to serve the honeycomb. Now keep them dry and covered for later.
How to finish the dessert
First place the cylinder on a plate and fill the bottom with a thin layer of the seasoned yoghurt. Now put a frozen pastille on top. Then add a layer of the almond praline. Put a piece of honeycomb on top and then cover it completely with the yoghurt foam. Now sprinkle some bee pollen on top and then it’s ready to be served!