Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’
24 egg yolks
440g honey (warm)
Touch of salt
2,5 gelatin leaf
250 g butter (best quality, unsweetened)
2 large eggs
Pinch of salt
For the Honey custard:
Warm up the honey in a medium saucepan.
Mix it with the cream, and the lightly whisked egg yolk. keep it warm.
Pour the mixture in a deep silicon form.
Cook in the oven at 90C degrees for 50 minutes.
For the lavender foam:
Bring up to boil the glucose sugar and water, add the dried lavender, infuse for one hour under cling film.
Add the salt and the soaked gelatin leaf.
Chill the mixture over ice, then fill it into isi espuma guns, use 2 chargers.
Prepare the dough at least 8 hours in advance.
In a large whisking bowl combine the flour with the sugar and salt.
Add the eggs, mix it roughly, then add the butter.
Avoid the dough getting too warm, work on cold surface. Store in the fridge.
Bake at 160C degrees for 67 min.