Honey in a creamy glass
Ingredients
Honey sheets
35 g acacia honey
10g milk
15 g duck fat
75 g powdered sugar
1 egg
pinch of baking soda
225 g fine flour
a large pinch of salt
Sea buckthorn jam
130 g 100% sea buckthorn juice (available in organic stores)
75 g freshly squeezed orange juice
40g sugar
5 g pectin
Grizhab
250+100g milk
40 g semolina (wheat groats)
30g sugar
half a vanilla pod
pinch of Maldon salt
150 whipped cream
Turkish honey
150g sugar
60 g acacia honey
6 g baking soda
"A very easy-to-prepare dessert that can be served in a matter of seconds. The honey cream discs will keep perfectly in the refrigerator in a closed container for a few days, as will the semolina mousse, as it does not contain eggs. It is worth storing the Turkish honey at room temperature in an airtight container so that it stays crispy," shared Zsuzsanna Ötvös with her extra tips.
Preparation
Put the honey, milk, fat, icing sugar and salt in a saucepan and melt over low heat. Add the flour, baking soda and egg to this mixture and knead until smooth. Divide the dough into four equal parts and wrap in foil and let rest at room temperature for 10 minutes. Roll out the dough balls very thinly, then cut out 16x16 cm squares. Place the sheets on a baking tray lined with baking paper, prick with a fork and bake at 180°C for approx. 6-8 minutes: when they start to brown around the edges, they are ready. Leave to cool.
For the jam, mix the sugar with the pectin. Start heating the sea buckthorn juice and orange juice, while adding the pectin sugar. Cook for a minute or two from the boil, stirring constantly. Let cool, then blend with a hand blender.
Spread the first honey sheet with jam. Place the second sheet on top, again with jam. Add the third sheet, again with jam, and finally the fourth sheet. Cover with foil and refrigerate overnight to let the sheets soften completely.
For the semolina foam, boil 250 g of milk with the semolina, sugar, vanilla and salt until boiling: at this point the semolina will have started to thicken the milk. Pour this thin milk semolina into the remaining milk and cream mixture and mix thoroughly with a hand blender. Cool completely in the refrigerator. When it has cooled, pour it into a one-liter foam siphon and screw two cartridges onto it, then shake thoroughly.
For the Turkish honey, caramelize the sugar with the honey. Then stir in the baking soda, which will cause it to foam immediately. Pour onto a baking sheet lined with baking paper, let cool, then break into larger pieces.
When serving, cut out circles from the filled honey sheets with a 4 cm diameter round cutter. Place one of these circles in the bottom of a glass. Sprinkle with pieces of Turkish honey, then press semolina foam onto the circles from the siphon. Sprinkle the foam with Turkish honey as well. Consume immediately after serving.
