A simple yet luxurious dish working with the natural sweetness of its components to create a pudding that is visually striking and tastes just as good, with no added sugar.
The best quality honey and eggs should be used to achieve the fullest flavour and best results.
Biscuit Base
200g puff pastry
60 ml cold-pressed extra virgin olive oil
Cook pastry until golden, place on a rack to cool, blend in a thermomix or blender until it forms a crumb, add cold-pressed extra virgin olive oil.
Custard cream layer
170g honey
2 whole organic free range eggs
2 egg yolks, also organic and free range
100ml milk
3 gelatine leaves or vegetarian substitute
600ml whipping cream, whipped to a soft peak
Caramelise honey, cool, whisk eggs until pale in colour, add honey slowly. Beat for 10 minutes. Warm milk and add gelatine. Add the gelatine to egg mixture.
Fold into egg mix.
Fold whipped cream into the mixture, pour into a tray and leave to set overnight in the fridge.
Honey jelly
100g honey
4 gelatine leaves or vegetarian substitute
120ml water
Caramelise the honey, add water, add gelatine, leave to cool and then pour over the set honey custard layer.
Chablis apples
Peel the apples and use a Parisienne scoop to make some apple rounds. Simple cubes could be cut instead.
Cook the apple rounds gently in a Chablis white wine. Leave the apples to cool and absorb the wine’s flavours.
Presentation
Place a slice of the honey custard on a plate, arrange the Chablis apples around.
Use some of the cold-pressed extra virgin olive oil as a sauce and garnish some of the apple with some attar of rose geranium.
Kenneth Culhane
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