We’ve been obsessed with incorporating interactivity in our plated courses for years by using recognizable utensils in unconventional ways. When given the task to create a honey-based dessert around the honey dipper… Pinch Food Design’s pastry chef Tori Fusaro came up with a spectacular combination of flavors and textures to wow both the eyes and tastebuds! Below are the recipes… it BEE-hooves you to try them!
375g of mascarpone
160g of cream cheese, Philadelphia
150g of crème fraîche
100g of caster sugar
1 vanilla pod, seeds scraped
2 oranges, juice and zest
2 lemons, juice and zest
60ml of Grand Marnier
3 gelatin leaves
To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatin) to a food processor and start blending. Slowly add the Grand Marnier until incorporated. Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate. Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours. Portion into rectangles approximately 2cm x 10cm and refrigerate until ready to serve.
25g corn syrup
1 3/4 teaspoon baking soda
Combine all the ingredients except baking soda. Boil to 300 degrees F. Remove from heat and whisk in baking soda. Pour into a greased pan. Let cool for 1 hour. Crumble.
Frozen Honeycomb-Molded Shortbread Glaze
180g all purpose flour
110g almond flour
110g butter, cold
90g confectioners sugar
50g grapeseed oil
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Using a stand mixer, paddle both flours, butter, confectioners’ sugar, and salt on low speed until the dough forms a crumbly texture. Transfer to baking sheet and bake until golden brown, about 25 minutes, stirring every 10 minutes to evenly brown the shortbread. Let cool at room temperature. Transfer the mixture to a food processor and pulse to a fine crumble. Transfer the crumble to a blender and blend in the oil on low speed. Once fully incorporated, puree on high until the shortbread becomes liquified. Pour liquid into honeycomb mold and freeze.
Vinegar Honey Drizzle
1 cup honey
2 tablespoons Apple Cider Vinegar
First lay the marscapone mousse portion on plate.
Then add frozen honeycomb-molded shortbread glaze on top of the mousse.
Add the honeycomb crumble on either side of the mousse.
Garnish with bee pollen.
Lastly, drizzle the vinegar honey on top using a honey dipper.