HONEY CUSTARD ON SABLE WITH LAVENDER FOAM & HONEY JELLY

Methods and Directions

• Bring up the honey to temperature in a medium saucepan.
• Add the cream, then whisk very well.
• Mix the egg yolks through the cream. Keep it on warm temperature.
• Set the oven to 90C. Pour the mixture into a metal or porcelain pie form.
• Cook it at 90C for 1 hour. After one hour the custard should be thick, and shiny on the top.
• Allow to cool. Once it is cold cut out using pastry cutters

• Whisk the egg yolks with 25g icing sugar. Set aside.
• On a cold surface mix the flour, icing sugar, cold butter, and the egg yolks. As soon as it comes together, form a loaf, and place it in the fridge to rest.
• Slice off pastry into a few centimetre thickness. Roll out between parchment papers to 3mm thickness.
• Use the same ring what we used above, and cut out the sable, lay them gently on an oven tray lined with parchment paper.
• Bake at 160C on half power for 8 minutes.

• Bring up the sugar, salt, glucose and water to boil.
• Add the lavender, then cover it straight away with cling film. Let it infuse for 1 hour.
• Soak the gelatin in cold water, add it to the mix.
• Place it in espuma gun. Use 2 chargers. Keep in fridge, shake well before using.

• Cook up all ingredients in a medium saucepan.
• Soak gelatin as we know already then mix it through the honey.
• Sieve in a plastic container, place it in a fridge. Cool until it’s formed.
• Put a small spoon of the jelly on top of the custard.