Spring Equinox Honey and Saffron Entremets

Ingredients

• Whole milk250g
• Heavy cream (35%)400g
• Saffron threads1g
• Wildflower honey80g
• Egg yolks5
• Gelatin sheets7g
• White chocolate150g
• Butter180g
• Powdered sugar60g
• Almond flour90g
• All-purpose flour130g
• Egg1
• Salt2g
• Sugar70g
• Egg whites90g
• Vanilla extract5g
• Neutral glaze200g
• Gold luster dust2g
• Edible flowersas needed

Method

1. 1.Bloom gelatin in ice water. Warm milk with saffron threads and steep 15 minutes.
2. 2.Whisk egg yolks with 70g sugar until pale. Temper with the warm saffron milk, return to heat, and cook to 82°C (à la nappe).
3. 3.Off heat, stir in squeezed gelatin, honey, and white chocolate until smooth. Cool to 35°C.
4. 4.Whip 300g cream to soft peaks. Fold into the saffron custard in three additions. Refrigerate.
5. 5.For the sablé base, cream 180g cold butter with powdered sugar, almond flour, and salt until just combined. Add egg, mix briefly, then fold in flour. Wrap and chill 1 hour.
6. 6.Roll sablé dough to 3mm thick. Cut rounds to fit your mold bases. Bake at 170°C for 14 minutes until golden. Cool completely.
7. 7.Whip egg whites to soft peaks, rain in 2 tablespoons honey, and whip to a firm, glossy meringue.
8. 8.Pipe saffron mousse halfway into 18cm dome molds. Insert a disc of meringue, then fill with more mousse. Press a sablé round on top and freeze overnight.
9. 9.Warm neutral glaze to 35°C and tint with a pinch of saffron and gold luster dust. Unmold the frozen entremets and glaze smoothly.
10. 10.Whip remaining 100g cream and pipe small rosettes on top. Finish with edible flowers and a few saffron threads.