Carameline
of Lavender Honey
with Lime Juice
By Chef Laurent Tourondel, Cello Restaurant, New York
Recipe
For Eight
For
the Heavy Cream & the Carameline Ingredients:
2 1/2 cups + 3 tbls. of Heavy Cream
1/2 cup Glucose Syrup
1/2 cup + 2 tbls. Milk
1 cup Fondant
1/2 cup + 2 tbls. Lavender Honey
2 1/2 sheets of Gelatin
1 Lime Zest and Juice
To
Prepare the Honey Mousse:
Bloom the gelatin sheet in cold water, reserve. In a pot,
combine the heavy cream, milk and honey and bring to a
boil. Pour the hot milk on the eggs. Return to the pot
and cook like an ice cream, at 185° E (85° C.).
Strain the gelatin and stir into the cooked cream. Pour
into a flat dish and refrigerate for 1 hour. When cold,
blend the cream and keep in a container or a piping bag.
Reserve. Zest the lime and extract its juice. Reserve.
To
Prepare the Carameline:
1. In a
pot, combine the glucose syrup and fondant, bring to a
light brown caramel, pour on sheet of paper or plastic.
Cool. When completely cold, break the caramel and grind
in a spice grinder. Preheat the oven to 350° F. With
a tea strainer, sprinkle the caramel powder on a silicon
sheet and then with a ring of your choice, give the shape
you wish.
2. Lay another
sheet of silicon on top and bake in the oven for six minutes.
Remove from the oven and allow to cool for one minute.
Place the caramel leaf in a cookie box between layers
of wax paper to keep away from humidity.
3. In the
center of a small shallow bowl, place a dome of cream,
a splash of lime juice and zest. At the moment of service,
place the caramel leaf on the cream and press so the cream
sticks out of the holes.
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