Honey dessert fine dining

These dainty little tarts contain a whole host of elements offering a contrast in textures. Spheres of poached pear sit on a base of chocolate and Manuka honey cremeaux around a scoop of pear sorbet. There's a honeycomb tuile on top for crunch, extra white chocolate for sweet richness and small sorrel leaves for freshness.

Recipe: Hinojo Flan with Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch from Pastry Chef Ruben Ortega of Xochi in Houston, TX

Fine Dining Lemon, Honey and Vanilla Dessert . Full recipe: https://youtube.com/@HaiCooking

Culinary Inspiration Official🌎 on Instagram: "PAVLOVA: Meringue drop, Hibiscus jelly, Fig leaf ganache and flower honey, Fig and blackberry confit, Yuzu confit and honeycomb. By Head Pastry-Chef @elianbernadac 📸 By @elianbernadac 📍Restaurant: @la_chaumiere_troinex ⭐️ Do you like fine dining !!! Follow Me @dutchcuisine •••••••••••••••••••••••••••••• 📄If you are the license holder of this material, please contact me. 📷 All rights and credits reserved to the respective owner(s) Always…

This dessert has become one of my favourites over the winter and may see the light of day again sometime soon but until then it's in hold. However as it was a cracker I thought I'd share the recipe. There are a few different components that are made in advance and it's all assembled to order to make it easier produce. Poached pear: 4 Williams pears 1 ltr water 300g sugar 1/2 lemon Honey Ice cream: 800ml milk 150ml cream 1 vanilla pod 150g honey 250g egg yolks Pear Cremeux: 400g Pear puree…