Honeycomb

Ingredients
Elaboration
Nutritional information

4 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Whisked noisette butter cream 287.5 g

Rosemary - hazelnut's streusel 165.0 g

Caramelized hazelnuts 75.0 g

Honey ice cream 0.2 l

Polen topping 250.0 g

Toasted sheep's milk ice cream 0.25 l

Lemon - ginger cream 75.0 g

Edible flowers 0.025 kg

Pollen and honey gelatin 100.0 g

Ingredients for Whisked noisette butter cream (287.5 g) See Recipe

Butter 0.125 kg

Egg yolk 1.25 ud

Sugar 0.013 kg

Cream 0.125 l

Fish tails 0.75 g

Salt flakes 1.875 g

Ingredients for Rosemary - hazelnut's streusel (165.0 g) See Recipe

Plain flour 0.038 kg

Sugar 0.05 kg

Hazelnuts 0.038 kg

Butter 0.04 kg

Rosemary, bag 0.75 g

Ingredients for Caramelized hazelnuts (75.0 g) See Recipe

Water 0.038 l

Sugar 0.029 kg

Honey 0.006 kg

Hazelnuts 0.005 kg

Ingredients for Honey ice cream (0.2 l) See Recipe

Cream 0.025 l

Sterilised milk 0.125 l

Honey 0.075 kg

Egg yolk 1.5 ud

Ice cream stabiliser 10.0 g

Ingredients for Polen topping (250.0 g) See Recipe

Cocoa butter 0.2 kg

Valhrona white coating 0.05 kg

Bee pollen 5.0 g

Ingredients for Toasted sheep's milk ice cream (0.25 l) See Recipe

Sheep milk 0.205 l

Cream 0.045 l

Sugar 0.03 kg

Procrema 100 frío Sosa 0.001 kg

Dextrosa 12.5 g

Ingredients for Lemon - ginger cream (75.0 g) See Recipe

Lemon juice 0.063 l

Ginger 10.0 g

Sugar 0.005 kg

Agar - agar 0.001 kg

Ingredients for Pollen and honey gelatin (100.0 g) See Recipe

Water 0.038 l

Honey 0.063 kg

Agar - agar 0.001 kg

Bee pollen 1.0 g

Elaboration

The following elaborations are needed for this recipe:

SERVING

Place some noisette butter cream buttons on a plate using a number 8 plain noozle piping bag.
Put a bit of rosemary-hazelnut Streusel on one side.
Place some caramelized hazelnuts and little pieces of honey pollen on the plate.
Add a quenelle of sheep’s milk ice cream.
Also add some honeycomb pieces with a bit of lemon-ginger gel.
Decorate with rosemary flowers.

Nutritional information (1 portion)

Energy

1120.45

kcal

Carbohydrates

64.63

Proteins

8.31

Lipids

92.42

Sugars 55.32 g

Salt (Sodium) 46.64 mg