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 © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/07/2019