- Honey meringue :
- 150g heather honey
- 50g caster sugar
- 120g egg whites
- Honeycomb:
- 200g caster sugar
- 50g heather honey
- 50g water
- 25g glucose
- 1 tsp bicarb
- Elderflower and cider vinegar sorbet base:
- 1000g water
- 180g glucose
- 50g sugar
- 2g gellan gum
- 30g sorbet stabiliser
- 260g elderfower cordial
- 80g cider vinegar
- 2g citric acid
- Elderflower curd:
- 190g elderflower cordial
- 4 eggs
- 155g egg yolk
- 2g citric acid
- 120g butter
Honey and flowers - honey meringue, honeycomb, elderflower and cider vinegar sorbet, elderflower curd.
Tommy Banks
25th August 2015
Honey and flowers - honey meringue, honeycomb, elderflower and cider vinegar sorbet, elderflower curd.
This dessert is from our menu at the Black Swan at Oldstead - honey meringue, honeycomb, elderflower and cider vinegar sorbet, elderflower curd.
Ingredients
Method
Honey meringue :
Bring the sugar and honey to 120oc
Add the honey syrup to the whipped egg whites and whisk until cold.
Spread the meringue thinly then dehydrate at 65oc
Honeycomb:
Bring the sugar, honey, water and glucose to 160oc then add the bicarb
Elderflower and cider vinegar sorbet base:
Bring all the base ingredients to the boil and cook out the gellan gum.
Allow the base to cool to 70oc then add the citric acid, vinegar and elderflower cordial.
Freeze in pacojat beakers
Elderflower curd:
Cook the egg and elderflower in a thermomix for 8 minutes at 80oc
Turn off the heat and slowly incorporate the butter.
Serve with violas and Dianthus petals
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