Sour Cream and Honey av Rhian Shellshear

Johan Heibert - fredag, augusti 18, 2017

Sour Cream and Honey

Sour Cream and Fresh Cheese:

Fresh Cheese 250g
Sour Cream 500g
250g Sugar Syrup
4.5g Gelatin

Sugar Syrup –
Sugar 150g
Glucose 50g
Whey 100g


- Make sugar syrup and reserve
- Heat the required amount of sugar syrup and melt gelatin
- Blend everything together and churn in a ice cream machine
- Place in the mould and freeze

Violet Caramel:

Honey 120g
Violet Cream 80g (violets frozen in cream)
Milk 20g
Butter 80g
Bi-carb Soda 1g


- Bring honey to 190oC
- Add bi-carb soda
- De-glaze with cream and milk
- Slowly add butter
- Bring to 110oC
- Allow to cool and reserve in a piping bag

Honey Comb:

Honey 37.5g
Glucose 60g
Sugar 200g
Water 50g
Bi-Carb Soda 2g


- Place everything except the bi-carb in a pot and bring to 190oC
- Add bi-carb and stir a few times with the whisk
- Pour into a cardboard box lined with baking paper
- Once cooled slice into thin slices

Fresh Herbs and Condiments:

5g Spanish Chervil
25g Fennel
2g Bee Pollen
2g Wild Violet


- Peel Fennel and slice
- Pick Violets and Chervil and reserve
- Reserve bee pollen


- Pipe caramel on plate
- Place bee pollen on the plate
- De-mould the ice cream and place on top
- Place fresh herbs and honey comb on the ice cream

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