HONEY CUSTARD WITH LAVENDER FOAM AND SABLE BISCUIT

HONEY CUSTARD WITH LAVENDER FOAM AND SABLE BISCUIT

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Vilmos Dohnal
Wesley Schipper

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for "The Most Tea-Inspired Food"

Ingredients

Honey custard
  • 1L cream
  • 24 egg yolks
  • 440g honey (warm)
  • Touch of salt
Lavender foam
  • 200g-glucose
  • 300ml water
  • 50 sugar
  • 6g-lavender
  • 2g-salt
  • 2,5 gelatin leaf
Sable biscuit
  • 420g flour
  • 280g sugar
  • 250 g butter (best quality, unsweetened)
  • 2 large eggs
  • Pinch of salt

Methods and Directions

Honey custard
  • Warm up the honey in a medium saucepan.
  • Mix it with the cream, and the lightly whisked egg yolk. keep it warm.
  • Pour the mixture in a deep silicon form.
  • Cook in the oven at 90C degrees for 50 minutes.
Lavender foam
  • Bring up to boil the glucose sugar and water, add the dried lavender, infuse for one hour under cling film.
  • Add the salt and the soaked gelatin leaf.
  • Chill the mixture over ice, then fill it into isi espuma guns, use 2 chargers.
Sable biscuit
  • Prepare the dough at least 8 hours in advance.
  • In a large whisking bowl combine the flour with the sugar and salt.
  • Add the eggs, mix it roughly, then add the butter.
  • Avoid the dough getting too warm, work on cold surface. Store in the fridge.
  • Bake at 160C degrees for 6­7 min.

ALL RIGHTS RESERVED © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 05/06/2020