RECEPT

Sour Cream and Honey:
Fresh Cheese 250g
Sour Cream 500g
250g Sugar Syrup
4.5g Gelatin

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

Method:
– 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

Method:
– 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

Method:
– 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

Method:
– Peel Fennel and slice
– Pick Violets and Chervil and reserve
– Reserve bee pollen

Montage:
– 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