Honey Baba, Citrus Fruits & Honey Mousse
A seasonal dessert with a unique whisky-infused Mānuka Honey twist, this indulgent treat brings smooth rich caramel and cream together to perfectly complement the shaper citrus fruit notes.
- Butter
- Cream
- Egg
- Flour
- Gelatine leaves
- Grapefruit segments
- Hockey pokey ice-cream
- Lemons (juice and zest)
- Mandarin segments
- Milk
- Oranges (juice and zest)
- Orange veil
- Passion fruit pulp
- Salt
- Sugar
- Vanilla beans
- Whisky-infused Mānuka Honey
- Whisky (Thompson)
- Yeast (dried)
The approach to creating the mousse is all about classic craft. You place the honey in a pot and heat to 135 degrees then add the butter and stir until melted. Next pour in 150 grams of cream, bring to the boil, then remove from the heat. After that, transfer the mixture to a bowl, add the soaked and squeezed gelatine leaves and stir until fully dissolved. After letting it cool, gradually combined the caramel mixture with the 400 grams cream and semi-whipped into soft peaks.
