Honey crémeux and lemon curd with bergamot gel and honeycomb tuile
Ingredients
Dairy
- 250g of double cream
- 300g of whole milk
- 250g of butter
- 100g of butter, melted
- 400g of milk
- 170g of butter
Store Cupboard
- 50g of caster sugar
- 3.5g of ice cream stabiliser
- 200g of condensed milk
- 1 pinch of salt
- 160g of eggs
- 160g of cane sugar
- 100g of icing sugar
- 100g of plain flour
- 100g of egg white
- 500g of honey
- 10g of caster sugar
- 130g of honey
- 30g of cornflour
- 1 1/2 bronze gelatine leaves, bloomed
Fruit & Vegetables
- lemon zest, from 2 lemons
- 115g of lemon juice
Speciality Ingredients
- 15g of dried lavender buds
- 100g of bergamot juice
- 2g of agar agar
Beverages
- 50g of water
Oils & Vinegars
- olive oil