Ease of Preparation: Medium
Time of Preparation: 1 hour, plus 30 minutes cooling time and overnight chilling time
Yield: 4 servings
Ingredients:
- 2 ¼ cups (500 ml) whipping cream
- 1 cup (240 ml) buttermilk
- 3 ½ ounces (100 g) plus ½ cup (120 ml) honey
- 1 vanilla bean, split, seeds scraped out, seeds and pod reserved separately
- 1 tablespoon (15 ml) fennel pollen, ground in mortar and pestle
- 1 tablespoon (15 ml) orange blossom water
- 3 ½ ounces (100 g) white chocolate, chopped
- 6 sheets gelatin (or 2 ½ teaspoons/12.5 ml powder)
- 3 oranges, zest
Garnish:
- 2 tablespoons (30 ml) bee pollen
- 2 blood oranges, segmented
Method:
In a small pot, combine cream, buttermilk, 3 ½ ounces (100 g) of honey, vanilla seeds and pod, ground fennel pollen, and salt.
Bring the mixture up to a very gentle simmer and infuse for 55 minutes.
Meanwhile, make the orange blossom honey: mix the remaining ½ cup (120 ml) of honey with orange blossom water. Set aside and reserve for plating.
Bloom the gelatin in cold water for 7-8 minutes, until soft.
Drain and squeeze the water out of the gelatin.
Add the gelatin, white chocolate, and orange zest and stir gently for 1-2 minutes, until the gelatin has dissolved.
Simmer for 5 more minutes, then remove from heat and strain the mixture through a fine sieve. Discard the solids.
Remove from heat and allow the mixture to cool at room temperature for 30 minutes, stirring occasionally.
Carefully divide the mixture into 4 rocks glasses, avoiding splatter for a neat presentation.
Refrigerate overnight, until set and completely firm.
To Serve:
Place the glasses on a small plate over a napkin or doily.
Garnish with reserved orange blossom honey, bee pollen, and blood orange segments.