Honey Caramel Pot

The importance of sugar is playing a more dominant aspect on what we consumer, however its not through the reduction. for the pastry chef the inclusion of using natural sugar and elements is now at the forefront of most recipe development and creating more harmonise levels of flavours to natural shine within a recipe. the reduction of sugar plays a big part of both taste and structure but reducing this element to more natural source will ensure that the dessert deliversw its maximium potential to give the consumer an experience to remember. This dessert is reflection of this and using the Dobla Honey pot both connects to not just the ingredient but also the visually aspects of ensuring the consumer can experience a magical visually tasting experience. That’s the Dobla Touch. This is one of my all time favourites of hedgerow fruit tartlet, however this is a reinvention using chocolate and fruit with the twist of liquorice in connection that create beautiful elents and dimensions. Honey now recognized as a conservational hobby where bee producers are now creating new exciting flavours that reduce the added sugar to dessert in a natural way. Organized as a conservational. Product weight per item: 95g per item.
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SALTED HONEY CARAMEL 20G PER ITEM

  • Honeyfill 80g
  • Sugar 40g
  • Cream 190g
  • Glucose 60g
  • Sea Salt 3g
  • Butter 40g
  • Total 413g

SALTED HONEY CARAMEL 20G PER ITEM

Combine sugars together and heat in a dry pan on medium heat, continous stir until sugar are a golden brown colour, remove from heat. Heat the cream, and then graduall add the caramel, whisking continusly until fully incorporated, add butter and salt, strain through chiniose and leave to cystallised in ambient status for 6 hours.

WILD FLOWER HONEY ROSEMARY CONCENTRATE 15G PER ITEM

  • Honey 60g
  • Glucose 40g
  • Orange Zest 2g
  • Orange Juice 5g
  • Milled Rosemary 0.05g
  • Total 107.05g

WILD FLOWER HONEY ROSEMARY CONCENTRATE 15G PER ITEM

Combine all ingredients together, reserve for filling.

LEMON OR ORANGE GINGER CREMEAUX 40G PER ITEM

  • Honeyfill 100g
  • Lemon Juice 40g
  • Lime Juice 20g
  • Lime Zest 5g
  • Grated Stem Ginger 5g
  • Whole Eggs 140g
  • Sugar 140g
  • Gelatine 5g
  • Butter 200g
  • Total 635g

LEMON OR ORANGE GINGER CREMEAUX 40G PER ITEM

Combine honey, sugars, limes,and ginger, place over a bain-marie and heat to 83°C whisking continously. Remove from heat. Soak gelatine in cold water, once soft whisk into mix with butter and then emulisfy with hand blender for 30 secs. Strain through chinois and leave to set before serving. 

CARBON SABLEE BISCUIT CRUMBLE (IRCA SUBSTITUE SFRULLA) 20G PER ITEM

  • Butter 190g
  • T 45 Flour 190g
  • Fine Sugar 115g
  • Almond Flour 40g
  • Salt 2g
  • Carbon Powder 2g
  • Vanilla 2g
  • Whole Eggs 80g
  • Cocoa Powder 30g
  • Total 651g

CARBON SABLEE BISCUIT CRUMBLE (IRCA SUBSTITUE SFRULLA) 20G PER ITEM

Combine all ingredient in a mixer and mix together with paddle attachment. Mix until a paste is formed. Roll out to 3mm, leave to rest in fridge for 20 minutes then bake at 155°C for 18 minutes. Once cook and cold place in a bag and gently smash to crumble.

Assembly, layout and finishing

Take the Dobla Honey Pot Coupole and layer with Carbon Biscuit.
Pipe a layer of cremeux.
Then pipe caramel directly into center of cremeux.
Lastly pipe the wild-flower concentrate on top, finish with the Dobla Honeycomb and lid.

Enjoy this exciting recipe.

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