Honey Salted Caramel
Heat honey and sugar in dry pan until golden brown, add gradually warmed cream. Whisk until fully dissolved.
Remove from heat, add salt, zest and juice, then whisk in softened butter. Leave to set overnight.
B-Happy!
The dessert is homage to the busy working bees, which bring to all of us the beauty of nature with their happy buzzing.
The recipe is a balance of simple combinations of Honey, Almond and White Chocolate with citrus notes.
The honeycombe dome & the new Bee connects to the ingredients and give the last touch to a fun and expressive dessert that will make everyone smile.
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Recipe
Download RecipeHoney Salted Caramel
- Maunka Honey 200g
- Castor Sugar 50g
- Salted butter (room temperature) 150g
- Orange Zest 2g
- Orange Juice 50g
- Total 393g
Orange Blossom Compote
- Medium blood oranges 200g
- Castor sugar 30g
- Wild Flower Honey 30g
- Grand Marnier 50g
- Ground cinnamon 2g
- Ground Cardamon 1g
- Blossom Orange essence 2g
- Total 315g
Orange Blossom Compote
Place orange wedges, sugar and honey in a pan. Bring it to a boil and cook it for 15 minutes on medium heat until syrupy consistency. Deglace with Grand Marnier, add cardamon, cinnamon and essence. Cover and allow to chill. Reserve for filling moulds.
Citric Honey Cream
- Full Milk r 80 g
- Castor Sugar r 30 g
- Mascarpone r 100 g
- 35% Cream r 250 g
- Gelatine 200 Powder 6g
- Manuka Honey 20g
- Lemon Zest 6g
- Vanilla Pod seeds 2g
- Orange Zest 2g
- Yoghurt Powder 10g
- Total 506g
Citric Honey Cream
Heat milk, sugar, yoghurt powder. Add softened gelatine sheets. Add mascarpone, zest, vanilla and cream. Emulsify with blender and set to chill.
Sablee
- T45 Flour 450g
- Butter 275g
- Egg Yolk 90g
- Icing Sugar 183g
- Salt 2g
- Vanilla Seed 4g
- Orange Zest 4g
- Total 1008g
Sablee
Place all ingredients in a mixer with paddle. Mix on a slow speed for 5 minutes until a paste is formed. Roll to 2\3 mm thickness, freeze then cut desired shape and bake at 145C for 18 minutes.
White Chocolate Honey Glaze
- White chocolate 215g
- Honey 120g
- Glucose 225g
- Condensed Milk 155g
- Gelatine 20g
- Water 120g
- Castor Sugar 80g
- Total 935g
White Chocolate Honey Glaze
Heat sugar and water to 90C. Add soaked gelatine. Dissolve and then pour over the chocolate and milk. Emulsfy until smooth and strain. Reserve for service.
Assembly, layout and finishing
Whip the citrus honey cream and fill a mould halfway. Add a layer of compote and then fill mould with remaining cream. Freeze. Roll out almond marzipan and make a honeycombe impression using a siliocone mould. Lightly glaze using a blow-torch to scortch the pattern. Place on top of the frozen mould and place on to sable biscuit. Place Honey Dome on top and decorate with Dobla bee. Lastly heat the honey white chocolate glaze to 65c and pour over the dome to melt.