📝 About This Recipe
This modernist masterpiece reimagines the rustic crunch of traditional honeycomb as a delicate, airy sponge that dissolves instantly on the tongue. Infused with high-quality wildflower honey and kissed by the floral aroma of culinary lavender smoke, the dish balances intense sweetness with a tangy crème fraîche snow. It is a multisensory experience that captures the essence of a summer meadow in a sophisticated, avant-garde format.
🥗 Ingredients
Honeycomb Sponge Base
- 200 grams Granulated Sugar (extra fine)
- 100 grams Wildflower Honey (high quality, floral)
- 60 ml Water
- 15 grams Baking Soda (sifted to remove lumps)
- 1 pinch Sea Salt (flaky style)
Crème Fraîche Snow
- 150 grams Crème Fraîche (chilled)
- 50 ml Heavy Cream
- 1 liter Liquid Nitrogen (for flash-freezing technique)
Lavender Smoke & Garnish
- 2 tablespoons Dried Culinary Lavender (food grade)
- 1 tablespoon Applewood Chips (fine grain)
- 12 pieces Edible Cornflowers (for plating)
- 1 teaspoon Bee Pollen (for dusting)
👨🍳 Instructions
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1
Prepare a high-sided baking tray by lining it with a silicone mat or high-heat parchment paper. Ensure your baking soda is sifted and ready in a small bowl, as the reaction happens very quickly.
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2
In a heavy-bottomed saucepan, combine the granulated sugar, wildflower honey, and water. Stir gently over medium heat until the sugar dissolves.
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3
Attach a candy thermometer to the side of the pan. Increase the heat to medium-high and boil the mixture without stirring until it reaches exactly 150°C (300°F), the hard-crack stage. This should take approximately 8-10 minutes.
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4
Once the temperature is reached, remove the pan from the heat immediately. Add the sifted baking soda and whisk vigorously for 3-5 seconds. The mixture will foam up and expand significantly.
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5
Quickly pour the foaming honey mixture onto the prepared tray. Do not spread it or touch it; let it settle and expand naturally to maintain the internal air bubbles. Allow to cool completely for at least 30 minutes until rock hard.
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6
While the honeycomb cools, whisk the crème fraîche and heavy cream together until smooth. Slowly drizzle the mixture into a bowl of liquid nitrogen while whisking constantly to create 'snow' pearls. Store in the freezer at -20°C until service.
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7
Break the cooled honeycomb into organic, jagged shards roughly 3-4 inches in length. Select the most visually interesting pieces for plating.
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8
Prepare the smoking gun by mixing the dried lavender and applewood chips in the burn chamber.
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9
Place a honeycomb shard in the center of a chilled glass cloche or a deep ceramic bowl. Dust lightly with a pinch of sea salt and bee pollen.
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10
Add a generous spoonful of the crème fraîche snow beside the honeycomb shard and scatter three edible cornflowers over the plate.
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11
Insert the hose of the smoking gun under the cloche. Ignite the lavender-wood mix and fill the cloche with dense, aromatic smoke.
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12
Seal the cloche and present to the guest immediately. Instruct the guest to lift the cloche themselves to release the lavender aroma before the first bite.
💡 Chef's Tips
Humidity is the enemy of honeycomb; make this on a dry day or store shards in an airtight container with silica gel immediately after cooling. When adding baking soda, whisk just enough to incorporate; over-whisking will deflate the bubbles and result in a dense, hard candy. Use a deep pot for the sugar syrup, as the volume increases five-fold when the baking soda is added. If you don't have liquid nitrogen, you can freeze the crème fraîche mixture and shave it with a microplane for a similar 'snow' effect. Ensure the lavender is culinary grade to avoid soapy or bitter chemical flavors.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the honey notes. A light Earl Grey tea served without milk provides a beautiful tannic contrast to the sweetness. Serve as a 'cleansing' final dessert course in a multi-course tasting menu. Pair with a small side of macerated stone fruits like apricots or white peaches for added acidity.