For 4 people
300g
Milk
250g
White chocolate
10g
Rosemary
9g
Sheet of beef gelatine
400g
Single cream
969g
Total weight
Boil the milk and infuse the rosemary for 10 minutes. Put the white chocolate and softened gelatine in a bowl. Pass the hot infused milk through a chinois over the chocolate and gelatine. Blend. Leave to cool and add the cream. Blend.
1L
Milk
225g
Single cream
62g
Milk powder
62g
Muscovado sugar
135g
Egg yolks
25g
Atomised glucose
4g
Stab 2000
270g
Pine honey
1 783g
Total weight
Make a crème anglaise with the milk, cream, muscovado sugar and egg yolks. At 50°C, add the milk powder, atomised glucose and Stab 2000. Once the crème anglaise is cooked through, pour over the honey.
Put all the ingredients in a mixer and blend well.
Put all the ingredients in a mixer and blend well.
In a deep dessert dish, make a rosette of the light rosemary cream, add crushed the caramelised almonds, a few fresh raspberries and redcurrant berries. Place a quenelle of honey ice cream on top of the almonds, sprinkle with lemon sugar and add some iced melon coulis.
